Maxing up some brine, 5 gallons at a time, I'll need 15 gallons total. Doing two hams and a bunch of bacon.
5 gallons water
5c sugar
5c morton flake salt
5 tbsp morton quick cure
1c molasses (
kinda worried about this, last time I used about 1/2C per 5 gallons, but I wanted a bit more of that oaky flavor in it this time.
1/2C turned out great I had some this afternoon)
I pour in hot water in the bottom, mix it up with an immersion blender to get it all fully emulsified.
Pour in cold water once the salt and sugar are dissolved in the water, fill the bucket.
The brine only penetrates about an inch, so one must inject
especially important to get it down in next to the bone or you'll end up with brown spots in your ham when you cut it
Add a bag of air to the top
See you next month!
sent from the telephone