How to Make a Sugar Cure for Curing Pork (3 Steps)
Sugar curing is a method of preserving pork that also imparts a sweet flavor to the meat. A traditional sugar cure uses light or dark brown sugar, but you can also try other types, such as maple sugar, for a different flavor. You can also add spices, such as red pepper or paprika to deepen the flavor and add color to the ham. 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.
Things You'll Need
- 4 lbs non-iodized salt
- 2 lbs maple sugar
- 2 tbsp. paprika
- 2 oz. saltpeter (optional)
- Large mixing bowl
- Large storage jar
Instructions
-
Mix the salt and sugar together in a large mixing bowl. Stir until they are completely blended.
-
Add the paprika and saltpeter to the salt and sugar mixture. Stir until they are completely blended.
-
Spoon or pour the curing mixture into a large airtight jar or plastic container. Store the curing mixture in a cool, dry place for up to six months, or until ready for use.
Cooking Techniques
- How To Use Kitchen Cabinets Improve Your Kitchen?
- To get whipped cream do you whipp the cows?
- How to Cook Blood Sausage
- Can Panna Cotta Be Made in a Large Dish?
- How to Cook Seared Tuna Steak (6 Steps)
- How to Cook Collard Greens With Smoked Neck Bones
- How to Keep Spaghetti Hot for Serving in Hamilton Beach Roaster Oven
- Why Do Cucumbers Pickle in Salt Solutions?
- How do you use amla powder in cooking?
- How to Steam Cauliflower Without a Steamer (7 Steps)
Cooking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
