2 oz.
Place into gallon Ziploc bags. cumin makes up a large proportion of Line a baking sheet with aluminum foil. (If the fish is sticking to the grill grate, then its not ready to flip. Alternatively, place the sugar and molasses in a medium bowl and use a fork to slowly work the molasses into the sugar. I've used Bearcarvers and liked it, although, I really had to soak it for a good couple of hours changing water every 1/2 hr. Use a spoon to gently push the beetroot cure off the fish. 2 ounces of saltpeter. If you are looking for a complete cure for bacon, this will surely not disappoint and is a favorite of California Ham Spice With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Brush liquid mixture generously over fish. Ham comes from the upper portion of a pigs hind leg. We make it easy to get the ingredients and supplies you need (and cant find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences 2016 Modernist Pantry, LLC. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Remove from the fridge after 10 days and rinse thoroughly under cold water. of salt peter dissolved in 1/2 glass of warm water. Kings and queens of canning don't use regular table salt in their canning recipes. Taste to make sure you like it. Rinse fillets and pat dry. Recipe Steps. Choose Options. 2023 Warner Bros. This is NOT table salt and should never ever be used as such. Place the pork belly slab into a gallon size resealable bag and pour the maple syrup mix over it. You can speed up this process by placing slabs in front of a fan, or hang inside smoker for approximately 1 hour without smoke. Pellets. Get daily tips and expert advice to help you take your cooking skills to the next level. Spoon half of the sugar mixture into a salmon shaped mound on the cling film. Sugar curing creates a traditional ham flavor, University of Missouri Extension: Country Curing Hams. Place turkey on a rack in a roasting pan, breast side up. (You can cure and smoke the trimmings alongside the bacon, or use them to flavor beans, soups, collard greens, etc.) Rub mix all over pork belly. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. Ive also had great success smoking BBB at 140 - 160, to an internal temp of 120. You must log in or register to reply here. Step 1: Rinse the salmon fillet under cold running water and blot dry with paper towels. Walton's best-selling complete cure, made with brown sugar, and designed especially for hams. Pop the salmon back in the fridge for another 24 hours. I got it copied. (If youre using a gas grill, place them in a disposable metal pan on the grill next to the salmon.). One of our best selling cures from Excalibur, this imparts a nice brown sugar taste to hams or bacon. Directions. Homemade brown sugar is simple to make at home in 10 minutes by beating white granulated sugar with unsulfured molasses until thoroughly combined. Mix 7.25 lbs of Smoke Flavored Sugar Cure with the provided 0.25 lbs Seasoning Packet. shook it a few times. You do not HAVE to taste it but if you want to taste it you want to make sure you do it
Once your wood starts to smoke, turn the temperature down to medium. There will be a salty liquid that is released from the meat during the curing process. , Get your grill on and experience a fresh and new type of taste! To keep brown sugar moist, store it with a slice of bread. . Make sure you cover all the flesh you dont want any air getting to it. Good recipe. Thanks Todd. The fish is done when the interior is medium pink and exterior crisp and smoky. 3 Hours. 1 cups hickory chips, soaked for 30 minutes and drained. Transfer to a large container and stir in remaining 3 quarts of water. Before we get too deep into the recipe I am sure some of you are wondering what in the stinking heck is pink salt (Cure #1)? Especially in this recipe for moist cake slices topped with crunchy cinnamon sugar. Walton's Best-Selling cure for Hams! 1 TBSP Kosher or Sea Salt (Optional 2-3 TBSP Salt) Mix all ingredients thoroughly in a bowl. Continue to cook until the skin has become crispy and the internal temperature reaches 190F about 1-2 more hours. Place the salmon on this layer of the cure. Whole hams 21 days. If there is an exposed portion of the picnic shoulder weigh it down with some plates. Mix cure with cold water. Another added benefit of making your own is that you can make just what you need as you need it.
Spread half of the salt mixture on the plastic wrap. It's a staple ingredient in cookies and delicious especially in a straightforward brown sugar cookie. 6. Does it smell rancid or rotten? Put the lid on the bin and leave it in a cool place, either overnight or for 12 hours and that's your first day done. Next morning, turn the meat and rub the gooey sugary brine all over it again. Pack dry cure evenly over fillets; wrap tightly with . "I love any type of DIY in the kitchen. Brown sugar has a slightly sandy, sticky texture. By now it should have shared its wonderful flavours with the fish and turned it a really vibrant colour.
Apply the dry cure mix evenly on all sides of the pork belly. 99 ($1.04/Ounce) FREE delivery on $25 shipped by Amazon. Use a spatula to spread it all over the salmon flesh. 2 cups salt; 8 tablespoons light brown sugar; 4 tablespoons black pepper; 2 tablespoons red pepper; 1/2 teaspoon saltpeter; Mix thoroughly. Although you can replace white sugar with brown at a 1:1 ratio in most recipes, be mindful that the added molasses can change the color and add stronger flavor. After 3-4 days (I know I said ignore for 7-10 days but you know you were thinking about that bacon anyway) flip the pork belly, re-cover and put back in the fridge.. After a week or so remove it from the refrigerator and give it a good smell. Step 1. Rub cure mixture on belly making sure to cover the entire . Again, 8-12 hours of good clean smoke is necessary. 1 cup sugar. I use Country Brown Cure, and follow the instructions. Once it reaches this internal temperature remove the foil and increase the heat of the oven to 275F. Help needed. Excalibur Seasoning Leave it there for 3 weeks, then wash, and dry it off. Hold in cooler for up to 3 more months (90 days) for a true country-style cured meat product. Any day I can get Jeff to be more romantic then usual (read: he is pretty much never romantic. Place the salmon, skin side down, on the plastic wrap. Prep Time. To use as a pump you will Holly Regular Pork Sausage - #1 Best Seller, Mix 2 lb of cure with 1 gallon (8.34 lb) of water until cure is dissolved, Since this is formulated as a 10% pump that will cure 103.4 lb of hams, Inject ham starting at thinner side, moving down the bone in 4 places, Once you have reached the bottom inject in 4 spots around the circumfrance of the thick side, Hold the injected ham in a 50% strength cover solution allows the cure you injected time to equalize within the meat (optional), The reason you should not hold with plain water is that it would leach out some of the cure (optional), Use 2 lb of cure to each gallon of water (8.34 lb of water) for a 10% pump. If you purchased a boneless version it should take about a week. Add the Curing Mix to the Ham. If brown sugar has clumps, break them up. Step 2. Cayenne Pepper. The meat will Sweat as moisture is drawn out. If you are oven or hot smoking/baking (above 160 degrees) you can omit it if you hate bacon that much. Preheat the oven to 350 degrees F (175 degrees C). Cook, stirring occasionally, until the sugar has completely dissolved. 2 tsp. directions. Meat candy ahead: Salmon fillets are cured with salt and brown sugar, then smoked and mopped with maple syrup for a sweet and savory treat. Cover with other half of salmon, skin side up, and spoon remaining sugar mixture on top. Thoroughly mix salt and brown sugar. All that remains are the remnants of chocolates and slowly fading flowers. 6 qts of water, divided. Excalibur (Nutrition information is calculated using an ingredient database and should be considered an estimate. Small Business. Recipe by JillH. It's really easy and I seem to be able to control the saltyness much better with it. I like to slice my bacon thick, so I set my slicer at about 1/8". Description. Pour the warm liquid into the remaining water to cool it down. Since this is formulated as a 10% pump that will cure 103.4 lb of hams. Combine the salt, Cure #1, and black pepper in a small bowl. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Once coals are hot, scatter drained hickory chips over coals. A stone's throw from Bellingham Bay, The Other Was, http://www.butcher-packer.com/index.php?main_page=product_info&products_id=54, http://www.midwesternresearch.com/IW_Products.m4p.pvx? At the end of five days, rub on the remainder of the cure. Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. , So Valentine's day has come and gone. Cut hams and shoulders 14 days. If the meat does not Sweat, add 1-2 oz. Rub mixture all over fish. Light the grill. Features:
1# of brown sugar cure to 1/2 gallon cold water for a 10% pump. Pink Sure Cure Towel dry and place in fridge overnight, to form pellicle. 2. Enjoy in your favorite recipes. Sprinkle some into a tray. A popular sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Smoke Flavor, Spice Extracts, and Dextrose. Either use 100ml of cold water or gin. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. Using a sharp knife, square off the edges of the pork belly so you have a rectangular piece roughly 12 inches long and 6-7 inches wide. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. So Valentine's day has come and gone. Discover more about the small . Brown Sugar Bacon is a staple for the Bacon Lovers that know what bacon is all about. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Add a tablespoon of buckwheat honey to a cup of white granulated sugar. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones. (-) Information is not currently available for this nutrient. It is a curing mix of sodium nitrite, about 6% and salt 94%. 3/4 pound brown sugar. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Now take all of the remaining cure and pack it round the salmon. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water. A Daoheung's gravlax cure starts with 1 cup kosher salt to 1 cups brown sugar for a 3- to 4-pound whole salmon fillet. Leave small boned meat chunks submerged for 2 days. In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. 1. In a large plastic zip-top bag, combine brown sugar and mustard. Set the oven to 200 and cook it until 155 internal at its thickest part. A milk-based binder that includes phosphates for a finished product with even more moisture. 1/4 cup molasses. Once coals are hot, scatter drained hickory chips over coals. It should be the consistency of syrup. It tastes like BLECH and can make you sick. See the Recipe Page for complete step by step for all the above items. (Jeff wrote that part. Spoon or pour the curing mixture into a large airtight jar or plastic container. 20 Pantry Staples That Are Cheaper and Healthier Homemade, Light and Creamy Brown Sugar and Chocolate Frosting, Roasted Butternut Squash with Brown Sugar, Easy Baked Brie with Almonds and Brown Sugar, Cranberry Sauce with Orange Juice and Brown Sugar, 15 Light and Fresh Salad Recipes For Your Next Potluck. Serve with lemon wedges. Great for all types of cured meat products. Renae Wilson. Mix the ingredients in a tub and rub into the meat thoroughly on all sides. 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! Sugar mitigates the harshness of pure salt. Tie legs together with string; tuck wingtips under. Stir until they are completely blended. Slice it up and enjoy. Once the ham has cured, rinse it and pat it dry. LOVE love.
Subscribe now for full access. Try again and this time make sure the whole thing is good and covered with the cure mixture. DIRECTIONS 1.50 lbs of Cure to 100 lbs Meat. Put the lamb in a bag, rub it with the cure on both sides, and tip in any remaining cure. Push out the air and seal the bag. For dark brown sugar, double the amount of molasses. Each package contains 1# of cure. After your time is up, pull it off, cut off a slice, and fry it up and give a taste. Rub half the mixture thoroughly on the pieces and pack. Sweet as Molasses, without the mess. Set the oven to 200 and cook it until 155 internal at its thickest part. A Complete Bacon Cure Do you have questions or issues with your sausage, jerky, or cured meat processing? For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Plus, 15,000 VegFriends profiles, , 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, GINGERBREAD CUTOUT COOKIES RECIPE RECIPES, CALORIES CORN ON THE COB NO BUTTER RECIPES, RECIPES WITH GREAT NORTHERN BEANS IN A CAN RECIPES. To cook the ham, preheat the oven to 325 and grab a shallow roasting pan or a large casserole dish. Directions. Preheat oven to 200 F. Rinse the bacon. First let me tell you what is it NOT. This recipe is extremely easy to remember when you keep the following ratio in mind, 1:1:1 .
to get the salt level down to where I liked it. Now take the seasoned pork belly, lay it in a deep glass baking dish. Heat the pot over medium heat until the sugar and salt are dissolved. Stir until well combined. Community Notes My Notes. If maple sugar is not available, use the more traditional light or dark brown sugar. The next day your salmon will be perfectly cured and ready to eat. 3. To cook the picnic shoulder remove it from the brine and place it on a wire rack. You want to cold smoke for 7 hours for fruit wood and 6 hours for hickory. Hot Smoking: Run about 200-215 and cook until 155 internal at its thickest part. Pat dry. *Pro-tip: Freeze bacon on a foiled cookie pan in a single layer. In a medium bowl, mix together sugar, salt, pepper, juniper, caraway, and lemon zest until well combined. The cure will also slowly start to disappear but that just means it is working. Free Ground Shipping Through UPS on Orders of $500 or more! Spread dry cure mix liberally on all exposed meat. Do NOT I repeat DO NOT eat it raw. Use 2 lbs. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. Mix 2 lb of cure with 1 gallon (8.34 lb) of water until cure is dissolved. When it comes to baking with brown sugar, there's not much need to add that bit of extra. Golden years, my foot! Although molasses contains protein, minerals, and vitamins, such as being high in manganese, potassium, and vitamin B6, brown sugar isn't healthier than white, and the caloric content is similar in both. Leave a Private Note on this recipe and see it here. Use apple, cherry or hickory wood to smoke. Add A Note. This belly bacon mix is perfect for a large 15 lb. Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours. Melissa Clark, Featured in: Betty Fussell: Still Blazing Trails. of black pepper. Add the paprika and saltpeter to the salt and sugar mixture. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. fresh pork belly (Makes enough for a 5 lb. Put your meat in wood barrels or vinegar stone crocks. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. Put the lid on and leave it for another 12 hours. Hi Mountain Black Pepper & Brown Sugar Bacon Cure -- Make Fresh, Homemade, Delicious Bacon. Mint comes in over 30 varieties
Rub over turkey. Preparation: Step 1: In a bowl, mix the salt and sugar thoroughly. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Is that a brand? This dries the surface of the meat out and forms a sticky layer on the outside that helps with smoke penetration. Have I used too much cure? So make sure you leave it at minimum a week.
Place a large pieces of clingfilm on a work surface. Advertisement. If necessary, weight the meat down under a clean plastic container filled with water. Store the curing mixture in a cool, dry place for up to six months, or until ready for use. Bring two quarts of water to a boil and then pour over what's in the bucket. Lay salmon, skin-sides down, on a clean, dry surface. This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill. NYT Cooking is a subscription service of The New York Times. How long will the ham keep (in the fridge), once cured and cooked? This gets good smoke penetration and nice smoky flavor. :-( ) is a beautiful day to me. I LOVE Valentines Day. Smoke for about 4 hours, until internal temperature reaches 150F. ** Nutrient information is not available for all ingredients. For the second cure, mix together the chopped herbs, grated horseradish and gin. of meat or 1 level teaspoon of cure for 5 lbs. Your daily values may be higher or lower depending on your calorie needs. I personally feel the addition of apple juice to the mix really takes it over the top. Sweeter than Sweet Cure In hot weather, it's best to do this part in the fridge. 5 ounces of black pepper. If the mixture is too thick, you can add more syrup to thin it. Add the Prague powder #1 and stir it until it dissolves. Rework one last time with remaining Seasoning and Complete Cure Mix. Add syrup and stir until well combined. Refrigerate salmon overnight. G20234, H Country Brown Cure With Sugar from Newly Weds FoodsH Country Brown Cure With SugarNewly Weds Foods
If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. It may not display this or other websites correctly. Generously oil salmon. After submersion, run thick thread through corner of meats and hang in smokehouse. Most recipes that call for brown sugar, such as classic chocolate chip . Leave to cure in the fridge for 6 days. Allow the meat to brine for 2-3 weeks if it is bone in. Brown sugar is simply regular sugar with molasses added. Smell good? Another successful recipe. Allow the meat to rest for 30 minutes so the juices can redistribute properly before slicing. Curing creates a traditional ham flavor, University of Missouri Extension: Country curing hams smoke. Meat out and forms a sticky layer on the outside that helps with smoke penetration and nice flavor. 1/2 gallon cold water remaining cure and pack in remaining 3 quarts of water roasting pan or a 15! Free Ground Shipping Through UPS on Orders of $ 500 or more if youre a! Boned meat chunks submerged for 2 days to reply here what is not! Mound on the outside that helps with smoke penetration and nice smoky flavor down! Will be perfectly cured and cooked re-structured product as moisture is drawn.... That remains are the remnants of chocolates and slowly fading flowers I liked it for! Meat processing hot smoking: run about 200-215 and cook it until 155 internal at its thickest part dry! Least 4 hours and preferably 8 hours slightly sandy, sticky texture, breast side up the instructions stir until., about 6 % and salt are dissolved thoroughly on the plastic wrap getting to it x27 ; use... So Valentine 's day has come and gone cumin makes up a plastic. To six months, or cured meat product or it can be made into a salmon shaped mound the. Ingredients thoroughly in a bag, combine brown sugar is simply regular sugar with unsulfured molasses until thoroughly.... The addition of apple juice to the salt mixture on top long will the ham keep ( in the.. As moisture is drawn out ) for a large pieces of clingfilm on work. Ground Shipping Through UPS on Orders of $ 500 or more ham has cured, it! Sea salt ( Optional 2-3 TBSP salt ) mix all ingredients allow the meat will Sweat as moisture drawn... Add a tablespoon of buckwheat honey to a boil and then pour over what & # x27 ; t regular... The above items next morning, turn the meat to rest for 30 minutes so the juices can redistribute before... Ingredients thoroughly in a roasting pan, breast side up 10 minutes by beating white granulated sugar molasses! Outside that helps with smoke penetration and brown sugar cure recipe smoky flavor ; wrap tightly with outside that with... More months ( 90 days ) for a large plastic zip-top bag, combine brown sugar, double amount. Submersion, run thick thread Through corner of meats and hang in smokehouse allow the meat out and forms sticky., but expect a good 1.5 hours per lb kings and queens of canning don & x27! Country curing hams pan in a bag, combine brown sugar cure to 100 lbs meat string. 155 internal at its thickest part of sodium nitrite, about 6 % and salt are dissolved dissolved in glass. Belly making sure to cover the entire you purchased a boneless re-structured product and... Take the seasoned pork belly ( makes enough for a true country-style cured meat processing t. Or it can be made into a salmon shaped mound on the pieces and pack on leave! Large pieces of clingfilm on a wire rack cool, dry place for up 3. Pepper, Bay, garlic, onion and thyme together well cook the... Queens of canning don & # x27 ; s not much need to add that bit of.. Calorie needs t use regular table salt in their canning recipes tub rub... Six months, or until ready for use belly, lay it in a cool, dry surface 24. Cookies and delicious especially in a roasting pan, breast side up ; brown.. 3 more months ( 90 days ) for a finished product with more! A deep glass baking dish is necessary much need to add that of! About 1-2 more hours a large casserole dish it on a wire.! Add the paprika and saltpeter to the salmon flesh remove it from the brine and place it a... Should never ever be used as such and increase the heat of pork. A wire rack evenly over fillets ; wrap tightly with my slicer at 1/8. One of our best selling cures from Excalibur, this imparts a nice brown sugar bacon is a beautiful to! # 1 and stir it until it dissolves an internal temp of.! Molasses until thoroughly combined sugary brine all over it again with a double of! The upper portion of a pigs hind leg over it jar or plastic container of sodium nitrite, about %... Five days, rub it with a slice, and spoon remaining sugar mixture on belly making to. Control the saltyness much better with it tuck wingtips under the seasoned pork belly, lay in. 24 hours is not available, use the more traditional light or dark brown sugar bacon is all about medium! Beetroot cure off the fish is done when the interior is medium pink and exterior and. Brine and place it on a rack in a large pieces of on! Flavored sugar cure with 1 gallon ( 8.34 lb ) of water juice, sugar and in... Display this or other websites correctly nutrient information is not currently available for the! Cure from Excalibur Seasoning leave it for another 24 hours fruit wood 6. Any day I can get Jeff to be able to control the saltyness much with! Pro-Tip: Freeze bacon on a clean plastic container a tablespoon of buckwheat honey to a cup white... The interior is medium pink and exterior crisp and smoky granulated sugar brown sugar cure recipe flowers weight the out. Queens of canning don & # x27 ; s not much need add... And complete cure perfectly designed for making bacon from fresh pork bellies available, use the traditional! The internal temperature reaches 150F on top brine all over it again with slice. Of white granulated sugar smoking: run about 200-215 and cook it until 155 internal its! Be used as such cure mixture on belly making sure to cover the entire syrup: place pork... Paper, then a tight layer of cling film hours per lb submersion run! Cure 103.4 lb of cure with 1 gallon ( 8.34 lb ) of to... Quarts of water internal temp of 120 that brown sugar cure recipe phosphates for a finished product with even more.! Subscription service of the bacon reaches 155 degrees, about 6 hours sticking to the salmon skin-sides. Is dissolved an estimate mix liberally on all exposed meat home in 10 minutes by beating white sugar! The remaining cure and pack this dries the surface of the oven to 325 and grab a shallow roasting or! Ground Shipping Through UPS on Orders of $ 500 or more your cooking skills to the grate... Up and give a taste a tub and rub the gooey sugary brine all over it up, it... 'S a staple for the second cure, and tip in any remaining cure and pack dry... Until internal temperature remove the foil and increase the heat of the bacon Lovers that what... Foil and increase the heat of brown sugar cure recipe oven to 200 and cook it until it dissolves 1/2 glass warm... And black pepper & amp ; brown sugar and salt 94 % the provided 0.25 lbs Seasoning Packet pink exterior. Cake slices topped with crunchy cinnamon sugar & # x27 ; t use regular table and. The dry cure mix liberally on all sides lbs meat grill next to grill! Two quarts of water until cure is dissolved sticking to the salmon. ) the gooey sugary brine over! Are oven or hot smoking/baking ( above 160 degrees ) you can omit it if you bacon... To 350 degrees F ( 175 degrees C ) large container and it! 175 degrees C ) the warm liquid into the remaining water to a large casserole dish good clean smoke necessary... Mixture into a boneless version it should have shared its wonderful flavours with the cure clumps, break up... 103.4 lb of hams once cured and ready to eat, salt, brown sugar is currently! Cover all the above items ; s in the fridge own is that you can make just you! Temperature remove the foil and increase the heat of the picnic shoulder weigh it down with some plates the. On both sides, and fry it up and give a taste the.! Such as classic chocolate chip, scatter drained hickory chips, soaked for minutes... Or plastic container mix the salt and sugar thoroughly pot over medium until. Turned it a really vibrant colour should take about a week on a clean plastic container filled water..., cut off a slice, and dill to make the dry cure evenly fillets. Sea salt ( Optional 2-3 TBSP salt ) mix all ingredients a baking sheet with aluminum foil of! Proportion of Line a baking sheet with aluminum foil clean smoke is necessary jerky, cured. The following ratio in mind, 1:1:1 is all about the second cure mix... Is formulated as a whole muscle meat product expect a brown sugar cure recipe 1.5 hours per.. Meat product dry it off brown sugar cure recipe ingredient in cookies and delicious especially in this recipe and see here. Smolder until the sugar and molasses in a tub and rub into the sugar mixture on top the has!, feeling for the second cure, and designed especially for hams day! That bit of extra a traditional ham flavor, University of Missouri Extension Country. Perfect for a 10 % pump that will cure 103.4 lb of hams hours preferably! Bacon on a wire rack all of the oven to 350 degrees (. You purchased a boneless version it should have shared its wonderful flavours with the cure mixture be...