home-smoking a fresh ham: what're the secrets?
Cure number one is a curing salt that is mixed in the brine…i get mine from Amazon. 4 tablespoons of cure #1, a cup of kosher salt and a cup of brown sugar per gallon of water. Meat must be submerged in brine for about a week. This brine Will Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude