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? Thanks Liz
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.
Tim, thank you for the recipie. Is there a way to do it w/ o smoking? I dont really have any way to do that. Liz
Liz, There probably is but I have always done it as one process. I'd love to see some other replies to this one...you may want to post it on the Homesteading general list. Tim
