HOW TO SMOKE CURE A HAM RECIPES

HOW TO CURE A HAM - HOMESICK TEXAN

How to cure a ham - Homesick Texan image

Provided by Adapted by Lisa Fain from Michael Ruhlman's Charcuterie

Yield 12

Number Of Ingredients 8

Ingredients

1 (5-pound) ham, uncured and uncooked
2 litres of water
3/4 cup kosher salt
1 cup turbinado sugar
1/4 cup molasses
1/4 teaspoon ground cloves
1 tablespoon Insta Cure No. 1 pink salt
A plastic container large enough to contain the ham but small enough to still fit into your refrigerator

Steps:

Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down.
Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Halfway through the brining process, turn the ham over so all parts of it will be submerged.
After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.
To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.)
When done, slice and serve.

HOMEMADE PASTRAMI FROM BRISKET - THE CURE - LEARN TO S…

Homemade Pastrami from Brisket - The Cure - Learn to S… image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories Entree Main

Prep Time 30 minutes

Number Of Ingredients 6

Ingredients

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

Trim the Brisket
Make the Curing Brine
Toast the Pickling Spices
Begin the Cure
The Wait

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