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Sugar Cure for Meat Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 quarts coarse salt
5 ozs black pepper
5 ozs saltpeter (Potassium nitrate)
2 lbs brown sugar
Directions:
Directions:
Combine all ingredients. Rub in and leave on hams and shoulders for 6 weeks and bacon for 4 weeks. Wash off and hang. They are ready to smoke. This makes enough cure for approximately 200 lbs of meat.
Personal Notes:
Personal Notes:
Thanksgiving weekend was always hog butchering time at our house. They would kill the hogs on Thanksgiving Day, scald the hair off in boiling water, and hang them to allow the blood to drain. On Friday, we would begin processing the meat. Mom and Dad would do the butchering while us girls would cut the scrap meat and fat up for sausage processing. Usually on Saturday, we'd take the sausage meat to be ground and seasoned (Mom always had it ground twice) and then we'd bring it home for packaging. We'd also package the rest of the meat. If we needed lard, Dad would take the fat layer with the skin attached that we had cut into small chunks and cook it in a large barrel in a lard press. As the rendered fat cooked down, he would turn the press to squeeze it out. At the end, what remained in the press was large "cake" of cracklings--pork skin with the fat cooked out and the skin left cooked crisp and brown. Oh my! Nothing tastes like freshly butchered pork and the reward for the hard work was always a dinner of pork shoulder and sausage. Good memories....

 

 

 

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