Brine for Ham & Bacon

• Mix together:
• 4 pounds plain salt
• 1 1/2 pounds honey
• 1 c. Tender Quick
• enough water just to moisten ~ it is thick!

Rub the mixture onto your meat ~ roughly 100 pounds. Set your meat into the following brine. Use a covered bucket, tub, or container.

TUB BRINE:

• In a large tub/bucket/container mix:
• 2 pounds plain salt
• 2 pounds brown sugar
• 1 c. Tender Quick
• 4 – 5 gallons water

Let this meat soak, checking it, maybe having to turn/rotate it for about 2-3 weeks. The thing to be careful of is I can’t tell you specifically what your meat needs. Thicker pieces take longer, thinner takes less time! You want the brine to reach the middle of the meat. Only time will do that. But also, we have injected brine into meat before using a large injection needle and filling it with the brine. The idea is to make sure all the meat gets cured. It is very important that you store your meat from 38 to 43 degrees. You do not want to end up with rotten meat from not handling it properly. I suggest you find better instructions if this is your first time making your own ham or bacon!

Also, we smoked our bacon sooner than the ham since it was cured faster. Keep these things in mind as you are preparing to smoke your meats.

Rubbing your meat with peppercorns before smoking it is optional. As is pouring maple syrup on it. There are plenty of ideas!