20 December 2017

Slow Roasted Pit Ham brine (from Founding Farmers)

7 1/2c water (1800g)
4 1/2T kosher salt (Morton's, 65g)
2 1/2T pink (curing) salt (40g)
2T juniper berries (10g)
1/2c brown sugar (100g)
1/4c honey (85g)
2T caraway seeds (15g)
15 cloves garlic (used one head; didn't count the cloves)

Smash and toast juniper berries, dissolve salts in water. Stir in remaining ingredients. Add a 9-10# boneless pork butt and refrigerate for three days.

Slow Roasted Pit Ham Master Recipe

Slow Roasted Pit Ham, from The Founding Farmers Cookbook


2T whole juniper berries
7 1/2c cold water
1/2 c packed dark brown sugar
1/4c honey
2 1/2T pink curing salt
4 1/2T kosher salt
2T caraway seeds
15 cloves garlic, minced
1 (9-10# boneless pork butt)


Smash and toast juniper berries. Place in 3-gallon lidded container that will fit in the fridge. Add water, brown sugar, honey, salts, caraway, and garlic. Whisk til salts dissolve. Submerge pork in the brine, cover, and refrigerate for three days.
Heat oven to 300*F. Remove butt from brine and place in roasting pan. Roast for 3-4 hours (12-15min/pound) until internal temperature registers 145*F. Remove ham from oven and rest (tented) for 30 minutes.

15 March 2015

Ham test #1




Recipe from the Founding Farmers Cookbook.


Slow Roasted Pit Ham
1T juniper berries, toasted and crushed
3.75ccold water
1/4c packed brown sugar
1/8c honey
1 1/4T curing salt (#1)
2 1/4T kosher salt
1T caraway seeds
7 cloves garlic, minced
4.5# boneless pork shoulder blade roast




Brined roast for approximately 36 hours (about 8 hours per pound). It was not quite long enough. Next test will be 12 hours per pound. We shall also smoke half of it.