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I experamented with a fat sow i shot last weekend. I Cleaned her and butchered her. I got the flanks, ,De-boned hams, and the shoulders and soaked them in Brine. In this brine there was :
A little Salt Maybe a cup
A little Sugar Maybe 1/2 cup
A little Brown Sugar 1/2 cup
1/4 cup of worchester sauce
6 ounces of liquid smoke (pecan )
a bit of cinnamon
Black pepper to taste
2 gallons of cool water.
I soaked the meat in this solution for about a week in the fridge , at 33 -34 degrees. Still it , or mix it every day, keeping all of the meat under the brine. After a week, dump the brine and rinse the meat. Dry it and freeze it . This made the very best damn Bacon and Ham you have ever dreamt about.!! No kidding give it a shot.
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