WET CURE III

By Beefman-2

BASIC WET CURE FOR MEATS HAM AND PASTRAMI.

PORK SHOULDER OR HAM SHANK INTO A HAM, BRISKET CURED INTO PASTRAMI

Ingredients

• 1 GAL WATER
• 3 OZ INSTA CURE # 1
• 1/4 CUP HONEY
• 1 CUP BROWN SUGAR
• 1/4 CUP MOLASSES
• 2 TBSP ALLSPICE CRUSHED
• 3 TBSP BLACK PEPPER
• 2 TBSP ONION POWDER
• 2 TSP GROUND CLOVES
• OPTIONAL
• 1/4 CUP GROUND MUSTARD

Preparation

Step 1

MIX INGREDIENTS TOGETHER THROUGHLY SEVERAL TIMES, REMOVING FOAM AT TOP
PLACE INTO NON REACTIVE CONTAINER ALONG WITH MEAT, THEN INTO FRIDGE. TURN TWICE A DAY. MAY SUBSTITUTE ½ GAL APPLE CIDER FOR ½ GAL WATER
MAY REPLACE APPLE CIDER WITH APPLE JUICE

NOTE INSTA CURE # 1 MAX USAGE IS 4.2 OZ BY WEIGHT PER GALLON OF LIQUID
1 DAY IS 24 HOURS

CURE TIME: IS 5 TO 10 DAYS DEPENDING ON THICKNESS OF MEAT WHEN CURED, IF INJECTED 4 TO 5 DAYS. A BIT LONGER IF IT IS THICKER