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Ham cure

CheeseggheadCheesegghead Posts: 42
edited 6:19PM in EggHead Forum
Just finished butchering a whole pig that I picked up at the farm this morning. Got everything cut up and in the freezer except sausage scraps, hams, and bacon. Just wondering if anybody knows of an exceptional ham cure recipe or mix - I'd like to try something new and unique this year. I usually do a basic wet brine for the ham and dry salt cure for the bacon. Any suggestions are greatly appreciated. Thanks!


  • HossHoss Posts: 14,600
    I been wanting to try that too.All the research I have done show it to be a lengthy and troublesome process.
  • Yeah, it's quite a process. I've been doing it for a couple years and the bacon has come out fantastic, but I've got some room to grow with the hams.
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