Brine To Cure Ham and Bacon

         Yield: 4 Servings
Categories: Pork, Ham

7 lb Plain salt; (not iodized) 3 1/2 lb Dark brown sugar 2 oz Salt peter 1 oz Red pepper; optional 1 oz Whole cloves; optional This is for 100 pounds of meat. Dissolve first three ingredients in boiling water. Cool. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke. Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine. Cool temperature is a key to curing. Repack and time once again from the start. Great Grampa King's recipe as given to busted by sooz Recipe by: Key Gourmet