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Sugar Cure Recipe

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This recipe for Sugar Cure is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb pickling/canning salt
2 lb Brown Sugar
6 tbsp Black Pepper
4 tbsp Red Pepper
Directions:
Directions:
Mix the above ingredients and rub into a fresh ham. Fill the holes beside the bones on each end of the ham. Wrap hams in cheese cloth, then drop into a pillow case and hang in a cool place (around 40 degrees). As the meat cures, it will drip. Once it stops dripping, it is cured and can be sliced up.

For sugar cured bacon use the above mixture. If you want salt cured just cover bacon with canning pickling salt. Rub bacon down with the cure. Wrap in cheese cloth and keep in a cool place for about 7 to 10 days. Once cured, bacon can be sliced.

 

 

 

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