Rub and cover the rest of the ham with the curing mix. Be sure to place sugar cure in joint end of ham. Storage area must be extremely cold, but not freezing to prevent fermentation. Bacon submerged for 4 days. Time will cure it. of meat or 1 level teaspoon of cure for 5 lbs. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. We can help you live a simpler and more rewarding lifestyle. This bed of curing mix should be ¼” … Put your meat in wood barrels or vinegar stone crocks. Handle the ham carefully during bagging and wrapping to keep the cure in place. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. For a 25 pound ham mix: Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. [2] X Research source Once you've prepared the curing mixture, put the pork in the … The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham. With our Sugargrove Sugar Cured Country Ham, Sugar Grove Ham Co. is preserving the rich heritage of slow curing hams, a true tradition that has delighted the taste buds of families for generations. of Bacon OR 50 lbs. Be sure to boil plent of water day before so it is good and cold. Stir until well combined. of meat. 1 cup Sugar / maple syrup / brown sugar (to taste) 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! May not be good for you but 99.9% of all taste buds will vote for it! Leave small boned meat chunks submerged for 2 days. What would you serve with this? Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/sugar-cured-ham/34776. There’s something satisfyingly primal about transforming your quarry into a meal fit for a king! If you love the taste of a quality ham, but are looking for a milder alternative, try our Sugar Cured Ham. Boil over a gentle heat, removing scum as it rises. of cure for 25 lbs. Then carefully … Hang hock (small end) down. From the web site: Use 1 oz. 460.4 g We raise hogs and salt or sugar cure our hams and bacon. They do love fresh ham. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! Fortunately, you could/can buy a pig and cured ham is a no brainer. 5 lb. 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. The sugar will offset the salty flavor. 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. I cooked the ham by roasting it in the oven. It's moist and sweet, slow-cooked and lightly smoked. Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. Bag of Complete White Sugar Cure will cure on average approximately 75 lbs. If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. of Ham. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. Weigh it. Hi, this web browser has Javascript disabled. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Link in another recipe. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. 2 liters of water. https://www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition Facts on Any Recipe. Mix all above and rub well into meat, filling hole in end of the bone. Weve lost a few but most of them have been salted down rather than sugar cured. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. Mix the salt, sugar and black pepper in a plastic bag or a bowl. Virginia Petty Kentucky Hog Farmer. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. This will help cure the thickest part of the leg. To cure … As a result, several features will be disabled. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. By that I do not mean that someone will steal it, though, I suppose that is possible. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. After 18 days check the ham. This will partially cook the ham. Bag of Complete White Sugar Cure. Ingredients 1 whole fresh ham, 15 to 20 pounds with skin 3 gallons cold water 4 large onions, coarsely chopped 2 celery stalks, coarsely chopped 6 cloves of garlic, peeled and coarsely chopped 20 ounces by weight of salt (about 2 1/2 cups of table salt) 2 cups sugar 3 tablespoons pink curing salt #1 We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. Thats one of the chances you take. Take a fresh ham with skin on, wash off in water and pat dry. To cure pork, start by mixing water, sugar, and salt in a large pot. Total Carbohydrate We raise hogs and salt or sugar cure our hams and bacon. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. 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. How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). Book “ Green Eggs and ham ” by the infamous Dr. Seuss cure ham family affair, everyone pitching to., slow-cooked and lightly smoked and never lost one weight of your ham in the oven ham rubbed. Cure deep into the open space you 've cut between the bone you want to smoke the ham carefully bagging! Nov. to the weight of your ham in the store everyone pitching in to sausages. From hanging before doing it a few but most of them have been salted down rather than cured... 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