Recipe: Grandma’s Sugar Cure for Pork, Bacon, and Ham
Description:
Join in on the cherished tradition of curing your own pork, bacon, and ham with Grandma’s time-honored recipe. As winter settles in, gather your loved ones for a family affair of butchering and preserving meat, just like Grandma and Grandpa used to. From sausages to head cheese, and everything in between, this recipe is a delicious homage to the past.
Total Time: 264 hours
Prep Time: 96 hours
Cook Time: 168 hours
Yield: 1 bacon
Nutritional Information (per serving):
- Calories: 1784.4
- Fat Content: 0.9g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 0mg
- Sodium Content: 448059.7mg
- Carbohydrate Content: 460.4g
- Fiber Content: 7.6g
- Sugar Content: 437g
- Protein Content: 3.1g
Ingredients:
- 2 1/2 parts salt
- 2 parts water
- 1 part baking soda
- 1 part brown sugar
- 1 part black pepper
Instructions:
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Prepare the Cure: In a large container, combine the salt, water, baking soda, brown sugar, and black pepper. Double the mixture according to the amount of meat you have. Mix thoroughly until the sugar and salt are dissolved.
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Weigh Down the Meat: Place your meat in the container with the curing mixture, ensuring that it is fully submerged. If necessary, weigh down the meat with a heavy object to keep it immersed in the brine.
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Chill the Water: The day before starting the curing process, boil plenty of water and let it cool completely. Cold water is essential for the curing process.
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Select the Containers: For optimal curing, use wooden barrels or vinegar stone crocks to hold the meat and curing mixture.
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Curing Times: Depending on the type of meat, submerge small boned meat chunks for 2 days, bacon for 4 days, cut hams and shoulders for 14 days, and whole hams for 21 days. This extended curing time ensures the meat is fully flavored and preserved.
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Storage: Ensure the storage area is extremely cold but not freezing to prevent fermentation. Grandma’s cellar or a well-insulated garage could serve as ideal storage spaces.
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Hanging in the Smokehouse: After the curing period is complete, run thick thread through the corner of each meat piece and hang them in the smokehouse. The smokehouse imparts a delicious smoky flavor to the cured meat, adding to its richness and depth.
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Enjoy the Fruits of Your Labor: After the curing and smoking process is complete, slice into your homemade bacon, ham, and pork to savor the flavors of tradition and family history. Whether enjoyed on its own or incorporated into your favorite recipes, Grandma’s sugar cure will surely become a treasured tradition in your household.
Embrace the nostalgia of family gatherings and the satisfaction of preserving your own meat with this beloved recipe passed down through generations. From the first slice to the last bite, each taste carries with it the warmth and love of family tradition.
