Thread: Ham Brine
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Old 10-18-2013, 12:07 PM   #7
On the road to being a farker
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Join Date: 04-29-13
Location: montreal quebec

got some cure today from my sausage maker...I did not think to ask him...gonna do something very simple, brine; salt sugar cure...his recomendaion was add some juniper berry jucie ( boil the berries then squeeze the juice into the brine...brine 5-6 days, then smoke, I will then start brushing it after about 5 hours in the smoker with a maple/spice mop and see what happens...
But lets here some more ideas...
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