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Unread 12-08-2011, 11:16 PM   #2
Phrasty
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Join Date: 01-19-08
Location: Jamaica
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Sup Brother... Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 1.5-2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it, roll in coarse fresh ground black pepper then smoke @ 250-275 until an IT of 155˚ & there you go.

Cheers
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