Difference between revisions of "Bacon"
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(→=Ham Brine RECIPE) |
(→Ham Brine Recipe) |
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| Line 12: | Line 12: | ||
===Ham Brine Recipe=== | ===Ham Brine Recipe=== | ||
| − | 6% salt | + | *6% salt |
| − | 2% Sugar | + | *2% Sugar |
| − | Black Pepper and Cloves - 8 teaspoons of each for 45kg pork | + | *Black Pepper and Cloves - 8 teaspoons of each for 45kg pork |
| − | 38 lbs | + | I did 38 lbs |
| − | brine 4 days | + | *brine 4 days |
| − | smoke 12 hours to internal temp of 140F | + | *smoke 12 hours to internal temp of 140F |
| + | *Slice | ||
Revision as of 15:02, 4 October 2024
Bacon Dry Rub Recipe
16.62+
16.92 LBS BELLY
8 hands full of salt 8 hands full of sugar 4 tablespoons each of black pepper cloves and 1 tables spoon of star anise
Ham Brine Recipe
- 6% salt
- 2% Sugar
- Black Pepper and Cloves - 8 teaspoons of each for 45kg pork
I did 38 lbs
- brine 4 days
- smoke 12 hours to internal temp of 140F
- Slice
