Ham
1. In a large stock pot, combine all the brine ingredients. Bring to a simmer until salts have dissolved. Cool immediately.
2. Submerge the pork in the liquid and refrigerate for 5-7 days.
3. Drain the pork and hang in the chiller overnight until dry.
4. Smoke at 120 degrees F for 3 hours.
Feb 21, 2014 by
Servings: 3K
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Prep Time:
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Related Categories: Meats,
Ingredients:
White wine 250ml Water 1.5L Bay leaves 2 pieces Fresh thyme 1 sprig Fresh marjoram 1 sprig Juniper berries 5g Salt 250g Black peppercorns 15g Curing salt 15g
