Sugar Cure For Pork Bacon Ham Recipes

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HOME-CURED PORK TENDERLOIN 'HAM'



Home-Cured Pork Tenderloin 'Ham' image

Provided by David Tanis

Categories     breakfast, brunch, dinner, lunch, project, appetizer, main course

Time 1h30m

Yield 4 pounds cured pork tenderloin, about 24 servings

Number Of Ingredients 14

1 cup kosher salt
1 cup sugar
12 cups boiling water
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon allspice berries
1/2 teaspoon cloves
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon curing salt (sel rose)
1 cup dry white wine for brine, plus 1/2 cup for cooking
4 pork tenderloins, about 1 pound each
2 medium onions, thinly sliced
1 small bunch fresh thyme

Steps:

  • Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
  • Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
  • Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 9 grams, TransFat 0 grams

SUGAR CURE FOR PORK, BACON, HAM



Sugar Cure for Pork, Bacon, Ham image

Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat!

Provided by Taylor in Belgium

Categories     Winter

Time P11D

Yield 1 bacon

Number Of Ingredients 6

2 1/2 lbs salt
2 gallons water
1 ounce saltpeter
1 ounce baking soda
1 lb brown sugar
1 ounce black pepper

Steps:

  • Double this mix as much as you have meat.
  • Weigh down meat so that it remains covered.
  • Be sure to boil plent of water day before so it is good and cold.
  • Put your meat in wood barrels or vinegar stone crocks.
  • Leave small boned meat chunks submerged for 2 days.
  • Bacon submerged for 4 days.
  • Cut hams and shoulders 14 days.
  • Whole hams 21 days.
  • Storage area must be extremely cold, but not freezing to prevent fermentation.
  • After submersion, run thick thread through corner of meats and hang in smokehouse.

Nutrition Facts : Calories 1784.4, Fat 0.9, SaturatedFat 0.3, Sodium 448059.7, Carbohydrate 460.4, Fiber 7.6, Sugar 437, Protein 3.1

SUGAR CURED SMOKED PORK LOIN "CANADIAN BACON"



Sugar Cured Smoked Pork Loin

Make and share this Sugar Cured Smoked Pork Loin "canadian Bacon" recipe from Food.com.

Provided by leeboy

Categories     Ham

Time P5DT4h

Yield 20 slices, 12-15 serving(s)

Number Of Ingredients 6

1 whole pork loin
1 lb hickory chips
1 1/2 cups tender quick, cure mortons
1 cup brown sugar
1/8 cup cracked black pepper
2 ziploc bags

Steps:

  • rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day.

Nutrition Facts : Calories 72.5, Sodium 5.4, Carbohydrate 18.7, Fiber 0.3, Sugar 17.8, Protein 0.1

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