Steve Cooks

Steve's Gammon Ham Brine Cure

Pretty much variable recipe except for the ratio of salt:prague powder:water, which should always be 50:5:500. Spices and sugars can be varied depending on taste.


Mix brine ingredients in half the water boiling to disolve. Add remaining water and cool mixture.

Brine pork in fridge for 5 days based on 2kg boned shoulder. (One day per centimetre to centre of meat, plus two days.)

Smoke or roast until internal temp is 65C


Brine (Per kg meat)

  • 500ml Water

  • 50g salt

  • 25g Raw Sugar 

  • 5g Prague Cure #1 

  • 1 TBS Honey

  • 1 tsp Pickling Spice