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Unread 10-06-2013, 07:07 PM   #4
oifmarine2003
is Blowin Smoke!

 
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Join Date: 11-26-12
Location: Grayslake, IL
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I cure fresh hams after we butcher once a year.
My brine recipe: (for 25# hams)
- 5 quarts ice water 38-40 degrees F
- 1 # salt
- 5 oz powdered dextrose
- 5 oz Prague Powder Number 1 (or sure cure)

Pump the hams with the brine and then submerge in a container using the brine solution. Place in cooler for 5-7 days. After the 5-7 days (I usually go the full 7), put the ham in a stockinette and then I hang it in my smoker and smoke to an IT of roughly 152-155 if you want it fully cooked.
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