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Prague Powder #1 is the most common fast acting curing salt. Pink is 6.25% Nitrite, our Commercial Yellow Prague #1 is 12.5% Nitrite, 
it is approximately 87.5% table salt with 12.5% sodium nitrite, some anticaking agents, and a tiny bit of yellow dye. The dye is not for the meat, it colours the salt so you don't mistake it for regular salt or sugar in your pantry. The Pink and Yellow cure both colour the meat reddish as that is a result of the curing process.
Prague #1 is not the same thing as Himalayan pink salt or Prague Powder #2. Prague Powder #2 and some other curing salts contain nitrates (with an a) which can form nitrosamines which can be carcinogenic under Certain circumstances, it is used for long salami cures over weeks or months. We offer Prague #1 in 200g bags.

1) Buy Pork Neck or any boneless Pork, trim off Rind and fat.
​2) Cut Pork into smaller narrow pieces as big pieces need to be injected with Brine, smaller pieces can simply be 
     submerged to absorb the meat cure. The weight of all my Pork pieces is 8kg. 
     Do half the quantities if you want, for 8 days effort I make it worthwhile and do lots, the rest can be frozen for 'ron.
​3) Pour 13ltrs/13kg water into a 20ltr bucket pail from Bunnings.
4) Total weight of Pork and Water will be 21kg, the Brine needs  1tsp of Prague #1 'Pink Salt Cure' per 3kg of
     water & meat.  Our Prague #1 is the Commercial yellow double strength 12.5% Nitrite.
5) Stir in below ingredients into the water:
     - 7tsp or 7x5g PRAGUE #1 12.5% Nitrite Curing Salt
     - 1 cup Brown Sugar (Dark Brown Sugar has a sweeter Molasses flavour)
     - 1 cup  MOIST MEAT BOMB to make Hams moist and juicy.
     - 3 cups CHERRY SMOKED GRANULAR KOSHER SALT 
     - 1 Tablespoon/4 Teaspoons SMOKED BLACK PEPPER CORNS
     - 2 teaspoons Clove Powder
4) Sink all 8kgs of Pork pieces into the sweet Brine.
5) Put lid snugly on the heavy Pail and place on solid floor of spare cold fridge.
6) Leave in fridge for 8 days. Prep Sat morning and take out Sun week and smoke it all on Sunday avo. 
7) Day 8: Take Pail out of fridge and pour out brine, rinse the new Ham pieces a few times in fresh water then leave submerged in water for 1hr to get all the salt out.
8) Take out of water and rub sweet MAPLE BROWN SUGAR all over each Ham piece. 
8) For Charcoal BBQ:-  Smoke with LownSlow IRONBARK CHARCOAL & CHERRY WOOD CHUNKS.
     For Pellet Smoker:-  Smoke with sweet LUMBER JACK PELLETS like MAPLE, CHERRY, or
                                           MAPLE/HICKORY/CHERRY COMPETITION BLEND PELLETS.
9) Smoke at 110C for 3-4hrs till each Ham Chunk reaches 63C internal temp.
10) Take Ham out to Rest and cool, then place in fridge for an hour till Hams gets firm for slicing.
11) Slice a few Hams into thin shaved slices with a good Meat Slicer. Slice enough up for a week.
      Freeze the rest of the Hams for another day.​

Simpler 2021 Method:
​Turn Boneless Pork Neck aka Scotch Fillet into Sweet Maple Smoked Ham

Old Skool Method: Turn pork into Honey Glazed Smoked Ham:
-         Buy 2 large pork legs at Markets, ask for bone and skin to be removed.
-         If doing whole legs with bone, you need to Injectthe Brine into the meat and especially around the bone so all of it gets cured.
-         Take home and cut off most of the fat.
-         Slice into smaller chunks, big chunks won't cure all the way through and need to be injected.
-         Prepare and clean large plastic container for Brine (eg. 10 ltr white bucket from Bunnings).
Brine:-       
        - Add Prague #1 Powder or Pink Salt (use 1 teaspoon to 3kgs of pork, or 3kgs of pork & Brine weighed together)
         - 1 cup brown sugar
        - 3 cups KOSHER SALT or SMOKED HEALTHY HIMALAYAN PINK SALT
        - 2 tsp crushed garlic
        - 2 tsp black pepper corns or SMOKED BLACK PEPPERCORNS
        - 2 tsp cloves or Clove Powder
        - add a little Red Wine or Port if you can spare it ! 
        - Stir all ingredients into a brine.
        - Drop pork chunks in and cover with brine and ensure they are submerged.
          Easiest way to keep pork submerged is to use a large ziploc bag in the bucket and squeeze air out and seal bag.
          To brine a whole pig or lamb, inject it and brine it in a large plastic bag, supported in a large tub or bucket.
       - Keep in spare fridge for 10 days…
10 days later, white pork becomes pink ham.
-  Tip out brine, rinse chunks thoroughly and fill with fresh water and soak Hams for 30 mins to get all the salt out.
-  Prepare large bowl with 1 small jar of honey, and 1 small jar of Molasses  or the cheaper but similar Treacle, and 1 small bottle of cheap maple syrup, 2 tsp crushed garlic, 1kg brown sugar, 2 tsp cracked pepper, ½ tsp oregano.
-  Roll chunks in mixture and place in deep oven trays lined with tinfoil.
-  Heat smoker to around 107C/225F
-  Place on upper tray in smoker, turn/baste meat over every 1-2 hrs to ensure it doesn’t dry out. 
- Toss a combo smoke marinade of Wood Chunks on the coals: APPLE CHUNKS for moist meat, CHERRY CHUNKS for sweetness and RED BOX CHUNKS for country flavour and reddish colouring.
-  Fill large baked bean tin with water for moisture, and place near coals. 
   The water increases humidity, moist smoke sticks  to meat more readily.
-  Smoke for approx. 8 - 10 hrs till internal meat temp reaches 63C/145F
-  mmmmmmmmmm   Best Honey Glazed Ham in town !  Friends will beg for more.
N.B.   Cold wet meat absorbs more smoke.