I am starting to get the hang of curing my own hams now.
I switched up the brine this time. I omitted the molasses, and used dark corn syrup and maple syrup instead.
Also added some Old Bay, mesquite seasoning, and Tony Cacherie's creole seasoning for a little bit spicier taste
Other ingredients
4 smaller wild pork hams(all killed from this hunting season)
-Distilled water
-Kosher salt
-Insta cure #1 (pink salt)
-Light brown sugar
-Turbinado sugar (sugar in the raw)
-fresh cracked black pepper
-garlic cloves
Gotta stay in the brine till Friday. First time doing this with pieces of meat with bone-in, so I am going to break out the injector tomorrow and inject the brine right into it. Then Ill soak in water to leach out some of the saltiness. Then gonna hit the smoker for some smoke flavor, then Ill finish in oven.
Looking good. Can't wait to hear about the results.
looks good!! i'd like to try this
looks good!! i'd like to try this
So easy a cave man can do it. Literally the hardest part is ordering the Insta cure. You can't really find it in local stores
You'll never eat store bought sammich meat again after making your own
lmight have to try that.also what Hellbilly said
