Hey all and Happy Holidays1
We just butchered our 1st pig. I want to sugar cure the ham but dont want to use sodium nitrate.Does anyone know how to do it with just salt,pepper and molasses or sugar?
3 c. salt
2 c. brown sugar
1 c. black pepper
Mix well. Rub hams and bacons on both sides, especially around bones. Pack together in a cool place on a table or similar place. Bacon is ready to smoke in 5 to 7 days.
After 10 days, hams should be rubbed again with more cure. Let stand 3 weeks altogether. Then brush or wash off sugar cure, and smoke as desired.
>>Be sure and use a good quality coarse salt and pepper.
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