Current project

[Huh? What?]

A little over six pounds of fresh ham roast being wet-cured into cottage bacon. It'll get cold smoked in a little over a week.

 

[sudsandswine]

What’s in your brine recipe? Has a nice color to it.

 

[Huh? What?]

1 gallon water
13 grams cure #1
68 grams coarse sea salt
45 grams brown sugar
11 grams white pepper
11 grams granulated garlic
11 grams granulated onion
11 grams mustard powder
11 grams sweet paprika
11 grams Hatch chili powder

That is for roughly 6 pounds of pork.

 

[Big George's BBQ]

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