Recipe by CharlotteWhitten
Here is a Sugar Cure for Pork Shoulders and Hams. My husband has been home curing meat for the past 30 years. I got it from him. You can put it through hickory smoke if you prefer, for about a week, using cool smoke, not hot.
Directions See How It's Made
- Mix all ingredients together on a smooth surface.
- Rub meat every morning and every night for 3 days, making sure you rub in good around the bones.
- After first rub, place meat skin- side up.
- Turn after each rub.
- On the 4th day, place a strong wire or hook through the shank of hams and shoulders, (and at corners of middlings, if you're doing them).
- Hang from rafters of your smoke house, placing pan underneath to catch the drips.
- As it takes the cure, the meat will drip almost continuously.
- If the meat becomes moldy after hanging for several weeks, not to worry.
- It's not spoiled, just aging.
- Just wash meat well when ready to use.
- This mix should take care of a 350# to 375# hog.
- My husband and I start our hams, shoulders, middlings, ham hocks and jowls, (500 to 600) mid-October and are finished by mid-April.
- Have fun and happy eating!