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    You are in: Home / Recipes / Sugar Cure for Pork, Bacon, Ham Recipe
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    Sugar Cure for Pork, Bacon, Ham

    Total Time:

    Prep Time:

    Cook Time:

    264 hrs

    96 hrs

    168 hrs

    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!

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    Ingredients:

    Yield:

    bacon

    Units: US | Metric

    Directions:

    1. 1
      Double this mix as much as you have meat.
    2. 2
      Weigh down meat so that it remains covered.
    3. 3
      Be sure to boil plent of water day before so it is good and cold.
    4. 4
      Put your meat in wood barrels or vinegar stone crocks.
    5. 5
      Leave small boned meat chunks submerged for 2 days.
    6. 6
      Bacon submerged for 4 days.
    7. 7
      Cut hams and shoulders 14 days.
    8. 8
      Whole hams 21 days.
    9. 9
      Storage area must be extremely cold, but not freezing to prevent fermentation.
    10. 10
      After submersion, run thick thread through corner of meats and hang in smokehouse.

    Ratings & Reviews:

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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
    69%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 448059.6 mg
    18669%
    Total Carbohydrate 460.4 g
    153%
    Dietary Fiber 7.5 g
    30%
    Sugars 436.9 g
    1747%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    saltpeter

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