@mhighland69 I am on board as well. Pre-sliced, pre-ground processed meat is convenient, but at the cost of quality and poorer shelf life. Whole cuts stay fresher and maintain their color much better than sliced product.

@fallis10 I’d be interested in hearing more about your process for this. We might even try to replicate it here, I love all of the flavors you used!

@ridley-acres said in Easter Ham Brine: Koops Arizona heat mustard I absolutely love that stuff!

@twilliams Agree on the dehydrated cherries thought.

@zbigjeff right! It’s like a blind taste test Pepsi vs Coke experiment where everybody says “I like X” but then chooses Y. I can’t do that with these though because I created these to sell retail, and legally I have to present what it is and have allergen info available.

@fallis10 I think johnsbrewhouse has you on the right track. Although, if I recall when I used to make my own before switching to Walton’s, I would do one cup Pickling or Kosher Salt with One cup of Packed Brown sugar to every gallon of water. I sometimes would mix it up a but & substitute some of the liquid for other liquids (not a bunch of whiskey or anything like that, just a bit if you are doing that), sometimes add some other herbs, etc. Boil the liquid with the solids for a few minutes until you get everything broken down as just liquid. Let it cool completely, then add the brine mix to the ham in the bucket. I would inject mine too to help get that brine or other flavors deeper into the meat faster. Brine for 5-8 days & usually about 6-7 is a plenty. Then rinse, dry, & go to smoking.

@fallis10 So, you are wanting a sausage seasoning to add this maple syrup too? if it is breakfast I would say H 110-C or if you are wanting a bratwurst syle I would recommend something fairly basic like the Jerrys Brat so it doesn’t have a bunch of other flavors to contend with.