Taylor in Belgium's Note:
Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat!
My Private Note
Units: US | Metric
- 1Double this mix as much as you have meat.
- 2Weigh down meat so that it remains covered.
- 3Be sure to boil plent of water day before so it is good and cold.
- 4Put your meat in wood barrels or vinegar stone crocks.
- 5Leave small boned meat chunks submerged for 2 days.
- 6Bacon submerged for 4 days.
- 7Cut hams and shoulders 14 days.
- 8Whole hams 21 days.
- 9Storage area must be extremely cold, but not freezing to prevent fermentation.
- 10After submersion, run thick thread through corner of meats and hang in smokehouse.
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Nutritional Facts for Sugar Cure for Pork, Bacon, Ham
Serving Size: 1 (9233 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1784.4
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 448059.6 mg
- Total Carbohydrate 460.4 g
- Dietary Fiber 7.5 g
- Sugars 436.9 g
- Protein 3.1 g
The following items or measurements are not included: