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
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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