Sugar Cured Hams For Sale Food

SUGAR CURE FOR PORK, BACON, HAM

Sugar Cure for Pork, Bacon, Ham image

Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat!

Provided by Taylor in Belgium

Categories Winter

Time P11D

Yield 1 bacon

Number Of Ingredients 6

Ingredients

2 1/2 lbs salt
2 gallons water
1 ounce saltpeter
1 ounce baking soda
1 lb brown sugar
1 ounce black pepper

Steps:

Double this mix as much as you have meat.
Weigh down meat so that it remains covered.
Be sure to boil plent of water day before so it is good and cold.
Put your meat in wood barrels or vinegar stone crocks.
Leave small boned meat chunks submerged for 2 days.
Bacon submerged for 4 days.
Cut hams and shoulders 14 days.
Whole hams 21 days.
Storage area must be extremely cold, but not freezing to prevent fermentation.
After submersion, run thick thread through corner of meats and hang in smokehouse.

Nutrition Facts : Calories 1784.4, Fat 0.9, SaturatedFat 0.3, Sodium 448059.7, Carbohydrate 460.4, Fiber 7.6, Sugar 437, Protein 3.1

SUGAR CURED HAM

Sugar Cured Ham image

not set

Provided by BigOven Cooks

Categories Main Dish

Time 1h

Yield 1

Number Of Ingredients 3

Ingredients

1 tb Ground red pepper
1 pt Salt Ham Jefferson Island or can
2 tb Black pepper

Steps:

We raise hogs and salt or sugar cure our hams and bacon. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) To cure two hams, double the ingredients. Mix all above and rub well into meat, filling hole in end of the bone. Wrap in brown paper and place in a cloth sack. Hang hock (small end) down. Time will cure it. Additional details: Should be hung in a cool (around 40 degrees) place. Thats why before refrigeration hogs were only killed in the winter. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. After that its okay if it goes up or down more. You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. Needless to day, if you are hanging the meat in an out building or garage, hang it high enough to keep it out of the reach of dogs. They do love fresh ham. The ham should hang for at least 6 month (I prefer a year) before being cut. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. Be aware that you may loose a ham. By that I do not mean that someone will steal it, though, I suppose that is possible. I mean that it may ruin. Thats one of the chances you take. Weve lost a few but most of them have been salted down rather than sugar cured. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. Its GREAT! Much better than what you buy in the store. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Ah, cholesteral (sp?) and salt and cancer causing smoke! May not be good for you but 99.9% of all taste buds will vote for it! Virginia Petty Kentucky Hog Farmer

Nutrition Facts : Calories 49 calories, Fat 1.34334000149213 g, Carbohydrate 11.2240800048928 g, Cholesterol 0 mg, Fiber 4.80780004354881 g, Protein 2.02824000103766 g, SaturatedFat 0.299520000281664 g, ServingSize 1 1 Serving (18g), Sodium 7.164000002592 mg, Sugar 6.41627996134402 g, TransFat 0.173700000249696 g

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