Brine for wet curing

Ingredients for 1 servings:

• 4 liters of water
• 700 g salt (table salt)
• 80 g sugar
• 20 g salt (nitrite curing salt)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe

Can be used for curing ham, pork knuckles, bacon, tongue, and similar cuts of meat. Boil the water with the sugar and salt, then skim off the skims. Let it cool, and then stir in the nitrite curing salt. Since the basic recipe is for 4 liters of brine, you may need to vary the amount of brine you actually need. The rule of thumb is always to keep the brine above the meat. If you want to cure ham or smoked pork for smoking, you can add a splash of red wine to the brine; this will give the meat a particularly red color and is a pure natural product. Then cure for 14 days before cold smoking. From “Anne’s Cookbook”