Cured Pork

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5760hrs
SERVES: 12-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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