Brine

[pitw]

  I've been curing my own hams for a spell now but feel the need to try something different .  I want to put sugar in with my brine to try and just sweeten the ham a bit[just out of curiosity].  I'm planning on doing one ham of 28lbs this way and am just wondering if you guys have ever done it?  I'm going to put one cup of brown sugar in the brine I'm injecting into the ham[about 46 oz's.  Then add a cup to the reaming brine that the ham is immersed in.  If any of you guys know something[about this] feel free to beak off as I like input .

[bigben]

find my canadian bacon thread in here.  only thing I ever cured or brined other then the turkey I just did.  but sugar cure is a big thing in pa.  I think mortons even sells sugar cure as well. 

[pitw]

Thanks Ben.  Unfortunately Morton don't got a store any where close to me.  I gotta fight to get them to bring in enough Mortons Tender Quik to do anything [I buy it buy the case now].  I'll try the 1 cup to three gallons of brine and pump it in as well.  Only doing the one ham and a small piece of bacon cause if I wreck it all my loving wife says to forget the couch and get used to a coffin  .

[pitw]

OK now that I have that done, what size of light bulb do I need to keep the temperature in a 4'x4'x4' box at exactly 34.675F when the outside air is anywhere from 0F-18F .  You guys got so many good ideas I figured this bulb idea would be a cinch for you all.

[Bills Custom Calls]

A freeking wood stove 

Barry it will be trial and error on that I would start out with a 60 watt atleast

[alscalls]

That might help some Barry........
But shop ahead for some good sugar cure for next time..........

I buy most of my stuff from  LEM Products out of Ohio.......

http://www.lemproducts.com/flash_catalog

I know they have sugar cures........ but for as much as you would want.......I would call them.

[vayotehowler]

found this and hope it helps
SUGAR CURE MIXTURE

4 pounds salt
1 1/2 pound white or light brown granulated sugar
3 ounces of saltpeter

Mix the ingredients carefully and thoroughly.  Make sure saltpeter is spread evenly throughout.  Use 1 1/4 to 1 1/2 ounce of mixture per  pound of ham and 3/4 to 1 ounce per pound of bacon. 

Dry curing hams and shoulders:  Rub on half the mixture as soon as you cut the meat.  Don't overdo it, just be sure it covers the surface.  Pack some in the shank end.  Place meat in a box, barrel, stone jar, burlap bag, or on a pan on a shelf of the refrigerator.  Hang or set in a cold place.  Repeat rub with cure every 7 days.  Leave meat in the cure 2 days per pound, but never less than 25 days.  Bacon should be done in the same fashion, but it should be cured for 1 1/2 days per pound or 7 days per 1 inch of thickness. 

At the end of the curing period, remove cured meat from the sugar pack.  Brush lightly to remove excess salt.  Rinse the meat thoroughly to remove salt from the outside.  Meat can also be soaked in a cold water soak for this (if you have a place big enough to keep it in the cold water without it freezing).  If you desire the smoked flavor, smoking should be done now.  If not, or if you don't have access to a smoke house, hang the meat in a cold place or refrigerate for at least a week, 3 weeks is better.  If you wish to smoke the meat, soak the hams and shoulders in cold water from 1 1/2 hours to 2 hours, bacon for 30 minutes.  Put a strong cord through the ham and shoulder shanks and tie, hang from cord to dry in a cold place, at least a week but up to 3 weeks. 

[alscalls]

That might help some Barry........
But shop ahead for some good sugar cure for next time..........

I buy most of my stuff from  LEM Products out of Ohio.......

http://www.lemproducts.com/flash_catalog

I know they have sugar cures........ but for as much as you would want.......I would call them.

Found it..........

http://www.lemproducts.com/product/3756/seasonings_cure_spices   <<<< Click me!

[pitw]

That might help some Barry........
But shop ahead for some good sugar cure for next time..........

I buy most of my stuff from  LEM Products out of Ohio.......

http://www.lemproducts.com/flash_catalog

I know they have sugar cures........ but for as much as you would want.......I would call them.

Found it..........

http://www.lemproducts.com/product/3756/seasonings_cure_spices   <<<< Click me!

Never seen that here but I'll be asking now  .   Thanks.

[alscalls]

Yer quite welcome!