does anyone know how to sugar cure?

Discussion in 'Pigs' started by minifarm, Dec 2, 2003.

  1. minifarm

    minifarm Active Member

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    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
     
  2. tim1253

    tim1253 Well-Known Member

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    East TN
    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.
     

  3. minifarm

    minifarm Active Member

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    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
     
  4. 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
     
  5. gccrook

    gccrook Well-Known Member

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