Sugar Cure for Pork, Bacon, Ham

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 264hrs
YIELD: 1 bacon
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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