AMISH SMOKED HAM BRINE
Found in an old amish book. Sent in by Mrs Floyd Bontrager
Provided by Stormy Stewart @karlyn255
Categories Other Non-Edibles
Number Of Ingredients 3
Steps:
- Put bring in crocks or large plastic pail and put in ham. put a plate and weight on top to hold ham under the brine.
- Let ham chunks cure 10 days or bacon only 4 days.
- Stir every day. Rinse three times after it is cured, before using it.
- Cold pack 1 hour without any liquid. May freeze instead.
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