RJ Adventures I would think that the cures are going to be too salty base on what they are designed to do. The Bacon Taste Boooster would help impact some flavor. There was discussions about the booster maybe Jonathon someone else here can help with that. If I was going to use a bacon cure for sausage/sticks I would like at the ones that are use to make a pickle. Anyone else out the to keep me honest?
Easter Ham Brine
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Haven’t posted in a few months as the shop I process at had a couple other cutters leave/get fired, and as finding help in the Cleveland area is nearly impossible, I’ve been super busy tied between the two companies I work for.
However, I am posting this for Easter ham brine discussion. What spices and ingredients do y’all use in your ham brines? I currently use toasted juniper berries, black peppercorns, fennel, cinnamon sticks, and nutmeg, along with garlic and brown sugar, salt, and curing salt. Is there anything else you guys typically use? -
I use California ham spice which has some of the things you listed. I also like to add cloves and all spice
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Koops Arizona heat mustard
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fallis10 Walton’s makes a good Ham Brine mix & then I duece it up a bit with various things like muscadine wine, pickling spices, Juniper berries if I can find them, whole cloves, nutmeg, etc. I have never tried the fennel. That sounds interesting.
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calldoctoday it is fennel seed like you would put in Italian sausage, but you toast the seeds in a hot skillet with no oil, just to open them up and the flavor profile becomes sort of fruity. It is something I once tried on cold smoked salmon for the brine and knew I had to do it on ham too. For a 12 pound ham, I use about a tablespoon of whole fennel seed.
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Ridley Acres mustard seed or actual mustard?
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Deepwoodsbutcher I actually have a packet of California ham spice I won in November from a Bunzl contest but haven’t used it yet. I probably should try it out!
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fallis10 Definitely. It is great for a nice classic ham flavor
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fallis10 said in Easter Ham Brine:
Ridley Acres mustard seed or actual mustard?
I used actual mustard.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Deepwoodsbutcher We used it commercially for turkey ham and it worked very well, so I still use it too.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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