Thread: Ham Brine
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Old 10-25-2013, 08:32 PM   #21
fatty
On the road to being a farker
 
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Join Date: 04-29-13
Location: montreal quebec
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9 hours in 140 internal temp thinking will need another 3-4 hours...not gonna wrap it...if it gets dry oh wel,will try and improve on next one ...we will see..anyways to me it looks good!
also made my own glaze...
maple syrup about a cup
dijian mustard about a cup
apple cider viniagr 3/4 cup
apple juice 3/4 cup
and 1/2 tea spoon each ground coriander/Cinnamon/garlic powder
1/2 teaspoon or so, sweet soya...
pretty tasty...
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