🥓 Hickory-Smoked Perfection: Ultimate Sugar Cure for Pork Shoulders and Hams 🐖🔥

🥓 Sugar Cure for Pork Shoulders and Hams 🥓

Description: Dive into the world of home-curing meats with this time-honored Sugar Cure for Pork Shoulders and Hams, passed down through generations. 🐖

Prep Time: 240 hours (10 days)
Total Time: 240 hours (10 days)
Serving: Approximately 350-375 lbs of pork 🐷

Ingredients:

Instructions:

1. Mix Ingredients: 🥣

   • Begin by combining the salt, brown sugar, and black pepper together on a smooth surface. Ensure they are well-mixed and ready for the curing process.

2. Rubbing the Meat: 🥩

   • For the next three days, diligently rub the mixture onto the pork shoulders and hams every morning and night. Make sure to work the rub in thoroughly, especially around the bones, for maximum flavor and curing.

3. Prepare for Curing: 🏷️

   • After the initial rub, place the meat skin-side up in your curing area. This allows the flavors to penetrate evenly.

4. Turning the Meat: 🔁

   • Throughout the curing process, turn the meat after each rub. This ensures that every part is evenly cured and infused with the delicious flavors.

5. Hanging for Curing: 🎣

   • On the fourth day, it’s time to hang your pork shoulders and hams. Use a strong wire or hook through the shank of each piece. If you’re working with middlings, secure them at the corners too. This helps them hang securely.

6. Drip Catching: 🍽️

   • Hang the meat from the rafters of your smokehouse, placing a pan underneath to catch the flavorful drips. As the meat takes on the cure, it will release its juices almost continuously.

7. Aging Process: ⏳

   • Over the coming weeks, if you notice a bit of mold on the meat, don’t fret! This is a natural part of the aging process and indicates that the flavors are developing beautifully. Simply wash the meat thoroughly when you’re ready to use it.

8. Enjoy the Process: 🎉

   • This Sugar Cure is perfect for a hog weighing around 350-375 lbs. For my husband and me, we start our curing process in mid-October, working through hams, shoulders, middlings, ham hocks, and jowls. By mid-April, we have a bounty of delicious, home-cured meats ready for any occasion.

9. Final Note: ✨

   • So, gather your ingredients, embrace the tradition of home curing, and get ready for some seriously delicious meals. Whether it’s a special occasion or simply the joy of home cooking, this Sugar Cure for Pork Shoulders and Hams will delight your taste buds and fill your home with savory aromas.

10. Happy Curing and Even Happier Eating! 🍴🥓

Nutritional Information (Per Serving):

• Calories: 305.4
• Fat Content: 0.3g
• Saturated Fat Content: 0.1g
• Cholesterol Content: 0mg
• Sodium Content: 88013.5mg
• Carbohydrate Content: 78.7g
• Fiber Content: 2g
• Sugar Content: 73.2g
• Protein Content: 0.9g

Recipe Notes:

• This recipe yields a generous amount of flavorful, cured pork, perfect for storing or sharing with friends and family.
• Feel free to adjust the quantities of the rub ingredients based on your personal taste preferences.
• Remember, patience is key when curing meats at home. The longer they cure, the richer the flavors will be.

Now, gather your spices, roll up your sleeves, and embark on a delicious journey of home-curing magic with this Sugar Cure for Pork Shoulders and Hams! 🐖✨