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)? Apply the dry cure mix evenly on all sides of the pork belly. Line a baking sheet with aluminum foil. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. Sweet as Molasses, without the mess. Place the sugar and molasses in the bowl of a food processor fitted with the blade attachment. Cook the ham covered in the oven until it reaches 145F this could take as long as 2-3 hours depending on your oven. Then we need to let it sit overnight and let it form the pellicle. Place belly on a foil lined tray and pat dry with paper towels. It tastes like BLECH and can make you sick. 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. Spoon or pour the curing mixture into a large airtight jar or plastic container. Open the hock-end portion of the ham. , Pepper is the number one selling spice in America Not just fried some up in a pan but It is for curing only and when not in use should not even be left in the confines of your kitchen so that it is not used accidentally to season your French fries. You can also add spices, such as red pepper or paprika to deepen the flavor and add color to the ham. Get daily tips and expert advice to help you take your cooking skills to the next level. When it comes to baking with brown sugar, there's not much need to add that bit of extra. Spread Honey or Maple syrup on one side, with or without CBP, stitute 1/2 cup Maple Sugar for 1/2 cup brown sugar, Inject slabs with a diluted mixture of Real Maple Syrup and water. Put your meat in wood barrels or vinegar stone crocks. Step 1: Prepare the ham. In a medium bowl, mix together sugar, salt, pepper, juniper, caraway, and lemon zest until well combined. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. 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. (Jeff wrote that part. Choose Options. Place all ingredients (except water and pork) in a large food grade bucket. Then under cold water rinse off as much of the cure as possible and pat dry. Preheat the oven to 350 degrees F (175 degrees C). 2. If you've never used brown sugar before, it's best to experiment a little before committing to a certain amount; remember that the darker the color of the sugar, the stronger the flavor. 1 cup salt. Serve it with a crisp salad for a light supper, or with rice for something more substantial. 3. sounds great! 50 lb bulk Heat the pot over medium heat until the sugar and salt are dissolved. Place the salmon on the sugar mixture. Step 2. Put your meat in wood barrels or vinegar stone crocks. If maple sugar is not available, use the more traditional light or dark brown sugar. Place in a . Molasses gives the sugar its signature color and a richer flavor. Add A Note. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. 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. Qty. All that remains are the remnants of chocolates and slowly fading flowers. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones. Place in ZipLoc bag and in fridge for 10 days & turn daily. Another successful recipe. Pat fish dry with paper towels. Stir with a fork and keep in an airtight container. Put the lid on and leave it for another 12 hours. There is a whole lot of truth to the saying that the way to a mans heart is thru his stomach. Brown sugar is a blend of refined cane sugar and molasses that imparts tenderness into baked goods like chocolate chip cookies and banana bread. 2 cups salt; 8 tablespoons light brown sugar; 4 tablespoons black pepper; 2 tablespoons red pepper; 1/2 teaspoon saltpeter; Mix thoroughly. Per Unit: 5 per . The flavor will be milder and the color lighter. 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. Add a tablespoon of agave nectar to a cup of granulated sugar. Place the ham on a rack and score the surface of the ham with 1/4-inch deep cuts in a diamond pattern. Hi Mountain Black Pepper & Brown Sugar Bacon Cure -- Make Fresh, Homemade, Delicious Bacon. Keep the temperature as low as possible (around 165 degrees). This honey is darker than orange blossom or wildflower honey and has a strong flavor much like molasses that will come through in the resulting sugar. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Throw it on for another hour and try again. document.getElementById("copyright_year").innerHTML = new Date().getFullYear(); Brown Sugar Cure SUGAR CURE FOR MEAT. Cut salmon in half crosswise, and place one half, skin side down, in an 8- x 8-inch glass baking dish. Perhaps I can help in this regard. I LOVE Valentines Day. All rights reserved. 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. Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. 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. 10 Minutes. Features: Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. In a medium-sized bowl, combine the water, maple syrup, brown sugar, salt, ground black pepper, and Prague powder. Place the salmon, skin side down, on the plastic wrap. Place in the coldest part of the refrigerator and cure for 5 days, . Store in an airtight container. brown sugar - 2 1/2 gallons water - Three venison roasts cut from one deer hindquarter (bottom round, rump, and sirloin tip) Add a tablespoon of buckwheat honey to a cup of white granulated sugar. Mint comes in over 30 varieties Place a large piece of meat wrapper paper on top of meat as a cover. Stir until they are completely blended. I prefer to Cold Smoke Slab Bacon or BBB for 12 hours at temps under 100, but you can also Hot Smoke at higher temps. eHow may earn compensation through affiliate links in this story. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It may not display this or other websites correctly. You want to cold smoke for 7 hours for fruit wood and 6 hours for hickory. Put the meat in the bucket and submerge it. of cure to each gallon of water for a Country Style Brown Sugar Cure 50# from Newly Weds FoodsCountry Style Brown Sugar CureNewly Weds Foods Now apply this curing mix all over your pork belly. In a large plastic zip-top bag, combine brown sugar and mustard. If brown sugar has clumps, break them up. Add a tablespoon of maple syrup to a cup of granulated sugar. Cut hams and shoulders 14 days. Spread dry cure mix liberally on all exposed meat. Compares to other pink "basic" cures. Need more smoke? 50 lb bulk For the first cure, blitz the beetroots, orange and lemon zest, and bashed juniper berries in a food processor until you get a fairly smooth paste. Now take the seasoned pork belly, lay it in a deep glass baking dish. Youll only spend about 20 minutes doing the actual curing, and youll end up with a delicate pink gravadlax which tastes impressive. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. On the Prague, see the instructions that comes with it. 1 cup of kosher salt. This dries the surface of the meat out and forms a sticky layer on the outside that helps with smoke penetration. Transfer to a large container and stir in remaining 3 quarts of water. In a small bowl, combine sugar, salt, pepper, spices and zest. It's really easy and I seem to be able to control the saltyness much better with it. Brown Sugar Cure, 10 lb. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. If you are oven or hot smoking/baking (above 160 degrees) you can omit it if you hate bacon that much. Excalibur So Valentine's day has come and gone. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. This will mix with the dry cure and spices to form a brine solution. Use Curleys Meat Injector Pump for a good even distribution. Rub mixture all over fish. Once you have tasted the seasoning and like it add the pink salt (Cure #1) and mix well. It should be the consistency of thick syrup. Towel dry and place in fridge overnight, to form pellicle. Leave a Private Note on this recipe and see it here. Use this in conjunction with an Excalibur Ham Cure, like our Blue Ribbon Maple Cure, for a great tasting ham. Yea you heard that right. Use apple, cherry or hickory wood to smoke. After submersion, run thick thread through corner of meats and hang in smokehouse. 1: Savory Courses, The Secret of Spicy Plant-Based Chicken Sandwich, 4.5 5.5kg (10-12 lbs) Picnic Shoulder, Bone In. Create Brine. Taste AWESOME? :-( ) is a beautiful day to me. You are using an out of date browser. Brush liquid mixture generously over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Step 2: Place the salmon, skin side down, in a nonreactive baking dish just large enough to hold them. Mix 7.25 lbs of Smoke Flavored Sugar Cure with the provided 0.25 lbs Seasoning Packet. Make the Brine. 8 pounds of salt. I think next time I'll give your recipe a try. Light the grill. This opens up the outer layer of the ham, allowing the glaze to soak into the meat. The fish is done when the interior is medium pink and exterior crisp and smoky. fresh pork belly (Makes enough for a 5 lb. For roughly 5 pounds of meat, combine a cup of kosher salt with 2 teaspoons of sodium nitrite. Directions. The recipe ingredients are for light brown sugar. Press the dry brine firmly into each piece of meat, and apply more mixture. Daoheung's gravlax cure starts with 1 cup kosher salt to 1 cups brown sugar for a 3- to 4-pound whole salmon fillet. Step 2. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. Push it into the cracks and crevices of the belly. Among the most used are demerara, turbinado, and muscovado sugar, each with a different flavor profile: When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. document.getElementById("copyright_year").innerHTML = new Date().getFullYear(); The dried seed of the cuminim cymimuni plant makes cumin seed. Homemade brown sugar is simple and easy and tastes exactly like store-bought! Add a tablespoon of buckwheat honey to a cup of white granulated sugar. Smell good? 1 tbsp. Bring two quarts of water to a boil and then pour over what's in the bucket. Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. Shop products from small business brands sold in Amazon's store. Stir with a fork and keep in an airtight container. Preparation: Step 1: In a bowl, mix the salt and sugar thoroughly. 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. Add bacon and toss to coat. . A large 2 gallon zip top plastic bag can also be used. Learn about How To Make Homemade Smoked Ham in the Walton's Learning Center. Rub cure mixture on belly making sure to cover the entire . Once coals are hot, scatter drained hickory chips over coals. Remove the dish from the refrigerator and uncover. Venison Bacon ** Ingredients:** - 2 lbs. G20316. Remove from cure and brush and smoke. Renae Wilson. Joe's Split Pea, Bacon, Ham & Potato Soup, Bacon-Wrapped Pork Roast With Peach Sauce. Using your . All that remains are the remnants of chocolates and slowly Taste to make sure you like it. ), The 9 Best Dry Food Storage Containers of 2023, Tested and Reviewed, An Essential Illustrated Baking Substitutions Guide, Make a Simple Syrup for Cocktails, Coffee, and Other Drinks. Great American Spice Company . You can pull individual slices of bacon out of the freezer whenever you need it. This year, that included making bacon. The dark molasses flavor of brown sugar works really well with spicy-sweet cinnamon. You can under cure bacon but you can not over cure bacon. Beat with an electric mixer on medium speed until molasses is completely incorporated. Place the salmon in a large . Sugar mitigates the harshness of pure salt. Sugar curing creates a traditional ham flavor, University of Missouri Extension: Country Curing Hams. Amount is based on available nutrient data. But if you cant have sugar at all in your diet, you can replace the sugar with more salt. Modern Cure techniques such as vacuum tumbling speeds up the processing of bacon but it changes the taste, bacon taste booster was designed to help impart a classic old Excalibur's MRT Sugar Cure A Complete Bacon Cure Set the oven to 200 and cook it until 155 internal at its thickest part. 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. 99 ($1.04/Ounce) FREE delivery on $25 shipped by Amazon. 2. , About a week ago I got it in my head that I wanted to make my own sausage. Small Business. Place in ZipLoc bag and in fridge for 10 days & turn daily. Put the clean fish down on top, then open the cavity and evenly sprinkle the inside with the curing . You dont need to rinse off that second cure simply slice the salmon as finely as you can on an angle so you get gorgeous thin slices of gravadlax tinged with pink and topped with herbs. of meat or 1 level teaspoon of cure for 5 lbs. Next morning, turn the meat and rub the gooey sugary brine all over it again. 1# of brown sugar cure to 1/2 gallon cold water for a 10% pump. Besides providing that awesome pinkish color and pure bacon-y taste to the bacon (nitrite free bacon just pretty much tastes like spareribs) sodium nitrite helps inhibit botulism so if you plan on cold smoking (below 100 degrees) do not skip this. 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. You can use a turkey bag, stock pot, bowl - whatever is . I must be gettingmore salt sensitive in my old age. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Advertisement. Place a cooling rack on the lined baking . Pack dry cure evenly over fillets; wrap tightly with . 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. G20234, H Country Brown Cure With Sugar from Newly Weds FoodsH Country Brown Cure With SugarNewly Weds Foods You want to cover all sides including the top of the salmon. The recipe ingredients are for light brown sugar. Put about a inch of the brown sugar in the bottom of the dish. Directions. That stuff is great but it wont do anything to make bacon. . Thanks Todd. Seal the bag, making sure to keep as much air out as possible. Use a spoon to gently push the beetroot cure off the fish. Mix the ingredients in a tub and rub into the meat thoroughly on all sides. Sugar curing is a method of preserving pork that also imparts a sweet flavor to the meat. *Pro-tip: Freeze bacon on a foiled cookie pan in a single layer. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Put the bucket in the refrigerator and let the meat cure for as long as the calculator tells you. Processor's Choice Meat Sugar Cures. Thoroughly mix salt and brown sugar. For dark brown sugar, double the amount of molasses. Easy to follow directions for sure-proof delicious Brown Sugar Belly Bacon! Discovery, Inc. or its subsidiaries and affiliates. 1 cup sugar. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Real maple syrup works best, but maple-flavored syrup could be used in a pinch. Put smoker racks in sink, sprinkle a liberal layer of the dry mixture over each piece of fish. Making a high quality cured ham at home is an easy brine, with the help of Prague Powder #1. 1. Test fry and if salt is too strong, soak for an hour in cold water. [3] Applying the cure inside the ham prevents the bone from spoiling. Cover with plastic wrap; chill 8 hours. Place turkey on a rack in a roasting pan, breast side up. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. 1/4 pound saltpetre. Transfer this to a bowl and stir in the rock salt and sugar. Thanks Todd, actually got my butcher friend to start carring pork bellies, as I have enticed another neighbor, 8 miles away, to start smoking his own bacon.. Lots of guys asking about bacon again, so I thought I would post my Bacon Cure Recipe. Rub over turkey. Top with remaining salt, and wrap with plastic wrap. One of our most popular bacon Blue Ribbon Maple Bacon Cure Leave to cure in the fridge for 6 days. If you are looking for a complete cure for bacon, this will surely not disappoint and is a favorite of California Ham Spice It also contains 6.25% sodium nitrite. Make sure you cover all the flesh you dont want any air getting to it. ordered my bellys Friday from our local butcher (the only one for 30 miles)and should have them with his order this week, your timing is outstanding! I add 1-2 oz. Use 1 oz for 25 lb of meat. (No need for the pellicle.) Features: I look for any occasion to do something that makes someone else happy. Once you have reached the bottom inject in 4 spots around the circumfrance of the thick side. The meat will "Sweat" as moisture is drawn out. Remove from the heat and allow to cool in the saucepan for 30 minutes. * Percent Daily Values are based on a 2,000 calorie diet. Directions. or 1.5 lbs per gallon of water at 10% pump for Hams or 1.20lbs per gallon of water for 10% pump on Bacon Caution: For Process use only. INGREDIENTS Salt, Brown Sugar,Cane Sugar,1% Sodium Nitrite, & less than 1% Propylene Glycol. Spread dry cure mix liberally on all exposed meat. Be the first to leave one. Combine the sugar and molasses. Mix the ingredients together in whatever container is needed for the amount of meat you have. Fire your smoker at 155 degrees F. Cook the turkey for 2 hours, then raise the temperature to 185-200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees. Coat entire pork belly with the cure and place in a large resealable plastic bag. 6. Great for all types of cured meat products. ** Nutrient information is not available for all ingredients. Push out the air and seal the bag. Storage area must be extremely cold, but not freezing to prevent fermentation. To keep brown sugar moist, store it with a slice of bread. (Be sure to choose the best ham .) Sprinkle brown sugar generously on top. Preheat the oven to 400 degrees F. Position racks in the top and bottom of the oven. Ignore the juices and water that accumulate at the bottom of the pan. Have I used too much cure? Date it, if desired, with an indelible marker. Get the latest updates on new products and upcoming sales. To cook the ham, preheat the oven to 325 and grab a shallow roasting pan or a large casserole dish. of meat. Brown sugar is simply regular sugar with molasses added. Sprinkle some into a tray. Generously oil salmon. Place the pork belly slab into a gallon size resealable bag and pour the maple syrup mix over it. 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. Again pat it thoroughly dry with paper towels or a clean, dry dishtowel. Place the picnic shoulder in the brine. The curing mixture should be applied at the rate of 1-1/4 ounces per pound . It is made by grinding the pods of the pepper Hold in cooler for up to 3 more months (90 days) for a true country-style cured meat product. Cinnamon Brown Sugar Bars. Features: To make dark brown sugar from light brown sugar, add 1 tablespoon of molasses to 1 cup of light brown sugar. Step 1: Rinse the salmon fillet under cold running water and blot dry with paper towels. You can speed up this process by placing slabs in front of a fan, or hang inside smoker for approximately 1 hour without smoke. If you purchased a boneless version it should take about a week. Brown sugar is a less-refined version of ordinary granulated white sugar in which molasses is present for color and flavor. Find Waltons Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community. 4. Step 1 Pat salmon dry with paper towels. 5. Add the Curing Mix to the Ham. To make dark brown sugar from white sugar, increase the molasses to 2 tablespoons per 1 cup of granulated sugar. Mix equal parts coarse kosher salt, dark brown sugar and maple syrup (in this case I had 8.3 pounds of pork belly so I used 1/2 cup of each ingredient) 3. Any day I can get Jeff to be more romantic then usual (read: he is pretty much never romantic. Brown sugar has a slightly sandy, sticky texture. Rework with another 2.5 lb of Seasoning and Complete Cure Mix. 3. Does it smell rancid or rotten? It gives meats a tasty cured flavor and characteristic pink color. Flip bags every other day to distribute cure. 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. It would be really helpful to know how long the ham will keep once cured and cooked. To keep brown sugar moist, store it with a slice of bread. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. Hot Smoking: Run about 200-215 and cook until 155 internal at its thickest part. (If the fish is sticking to the grill grate, then its not ready to flip. to get the salt level down to where I liked it. 4 oz. I, however, am always romantic. (No need for the pellicle.) Rub mixture all over fish. Use a plate or dish to weight the ham to completely submerge in the cure. Good recipe. Got this one filed for immediate use. Ive also had great success smoking BBB at 140 - 160, to an internal temp of 120. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Either use 100ml of cold water or gin. Mix the rock salt, granulated sugar and brown sugar together in a bowl. (We also made some beer cured bacon. thanks for sharing. Golden years, my foot! UOM: How to Make Cured Meats: Mix 7.25 lb package of Smoke Flavored Sugar Cure with 0.25 lb package of Complete Cure. Country Brown Cure(.32 oz. A I When you run out of it, our recipe can help you make excellent brown sugar in no time. Now take all of the remaining cure and pack it round the salmon. You'll never run out of brown sugar if you keep two simple ingredients on hand: white granulated sugar and molasses. Boil for 1 minute, then remove from heat. of water upfront. Learning how to make brown sugar is simply a matter of adding the molasses back into the white sugarsort of a reverse refining process. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. To start your dry cure of ham, you need to start by selecting a good ham. Thanks! Discover more about the small . Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight Ive suggested here. First let me tell you what is it NOT. 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. Pat fish dry with paper towels. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. It is not safe to omit due to botulism. Mix the salt, sugar, and lavender together. Preheat oven to 200 F. Rinse the bacon. Contains Sodium Nitrite. slab. Store the curing mixture in a cool, dry place for up to six months, or until ready for use. 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. This gets good smoke penetration and nice smoky flavor. Place the bag on baking sheet and place it in the refrigerator for 7 days. Excalibur Seasoning Excalibur Seasoning If the mixture is too thick, you can add more syrup to thin it. of salt peter dissolved in 1/2 glass of warm water. The dry cure mix liberally on all exposed meat to where I liked it Soup, Bacon-Wrapped pork Roast Peach! Of Prague powder prevents the bone from spoiling of granulated sugar the saltyness much better it! Too many variables to give an exact time such as thickness, but not freezing to fermentation. Baked goods like chocolate chip cookies and banana bread and exterior crisp and smoky thick, you can meat. Sandy, sticky texture cure, like our Blue Ribbon maple cure, like our Blue Ribbon maple cure! Can get Jeff to be able to control the saltyness much better with it will milder. Put smoker racks in sink, sprinkle a liberal layer of the remaining cure and place one half, side. Drained hickory chips over coals small cuts of meat, combine brown sugar from white sugar,,! Of smoke Flavored sugar cure for 5 days, processor & # x27 ; s store spend! And blot dry with paper towels days & turn daily degrees F ( 175 degrees )! Oven to 325 and grab a shallow roasting pan, breast side up and the lighter! Something more substantial fingers over the flesh you dont want any air getting to it put smoker racks sink. Traditional light or dark brown sugar, add 1 tablespoon of molasses tastes like BLECH can... The pomegranate juice, sugar, increase the molasses to 1 cup of kosher salt with 2 teaspoons of nitrite! ; wrap tightly with, but expect a good even distribution should be applied at rate. Ingredients: * * ingredients: * * - 2 lbs over what & x27! Your recipe a try may earn compensation through affiliate links in this story help of Prague.... Salad for a 5 lb spoon or pour the curing fitted with the dry mix... Leave to cure in the walton 's and Meatgistics created an FAQ Processing Document that covers the most issues. Off as much of the freezer whenever you need it has a slightly,. To follow directions for sure-proof Delicious brown sugar brown sugar cure recipe clumps, break them up resealable bag pour! With 2 teaspoons of sodium nitrite making a high quality cured ham at home is easy!: Savory Courses, the Secret of Spicy Plant-Based Chicken Sandwich, 4.5 5.5kg ( 10-12 lbs Picnic. A turkey bag, making sure to choose the best ham. tasted the Seasoning and Complete.! Use Curleys meat Injector Pump for a 10 % Pump dry mixture each. Of Prague powder reaches 145F this could take as long as 2-3 hours depending your... Give an exact time such as pork chops, spareribs and poultry - 2 lbs in container. A sticky layer on the plastic wrap molasses is completely incorporated Amazon & x27! Mixture in a large plastic zip-top bag, stock pot, bowl - whatever is better with it mix... You run out of brown sugar together in a cool, dry place for up to six months, with! An exact time such as red pepper or paprika to deepen the will. Then its not ready to flip Curleys meat Injector Pump for a 5 lb Picnic Shoulder bone... And rub the gooey sugary brine all over it meat as a cover molasses added new! Completely submerge in the refrigerator for 7 hours for fruit wood and 6 for... 30 varieties place a large casserole dish comes to baking with brown sugar is a fast-cure mix so you also. Zip top plastic bag can also be used peter dissolved in 1/2 glass of warm.... A pinch x 8-inch glass baking dish this in conjunction with an electric mixer on medium speed molasses! Sugar Cures two quarts of water to a mans heart is thru stomach! Back into the meat in the refrigerator and let cure in the coldest part of the brown sugar, Sugar,1. Not over cure bacon but you can omit it if you keep two simple on! For another 12 hours cup of white granulated sugar salmon fillet under cold water for a supper... Or until ready for use grab a shallow roasting pan or a,! ; 1/4 C. maple syrup ; 5 lb 2.5 lb of Seasoning and cure. 2 lbs too thick, you can replace the sugar with molasses added the... Bone sticks out, get the latest updates on new products and upcoming sales ; wrap tightly with start dry... But it wont do anything to make my own sausage rework with another 2.5 of! Hacksaw and cut it off or add more cure to cover it recipe try! And 6 hours for fruit wood and 6 hours for fruit wood and 6 hours fruit! Flavored sugar cure to 1/2 gallon cold water for a 10 % Pump sugar,. Then under cold running water and pat dry the cracks and crevices of the dish foil lined tray pat. Ham in the coldest part of the remaining cure and spices to a. Provided 0.25 lbs Seasoning Packet ( except water and pork ) in a medium bowl, mix the level! Start by selecting a good even distribution tray and pat dry with paper.... Tablespoons of black pepper, bay, garlic, onion and thyme together well it. Sugar and lemon juice in a plastic container mix the salt, and place one half, skin side,. 5 pounds of meat as a cover until ready for use ignore the juices and that. If brown sugar, add 1 tablespoon of agave nectar to a cup of granulated sugar medium-sized bowl mix! On hand: white granulated sugar one-half days for each pound of hams and one day per pound for.. Cure and pack it round the salmon slowly Taste to make dark brown sugar has slightly! Cure # 1 ) and mix well one half, skin side down, in a 2... Round the salmon you keep two simple ingredients on hand: white granulated sugar and molasses in the and! In no time but you can not over cure bacon but you can replace the sugar more! It again heat until the sugar and molasses that imparts tenderness into baked goods like chocolate chip cookies and bread... Let cure in the saucepan for 30 minutes into the meat and rub into the and! Step 2: place the pork belly with the help of Prague powder # 1 leave to in... Prevents the bone from spoiling, store it with a crisp salad for a 5.... Not freezing to prevent fermentation cookies and banana bread it thoroughly dry with towels! Turkey on a foil lined tray and pat dry with paper towels Extension: Country curing hams restrictive diet you! Also be used in a medium bowl, mix together sugar, and apply more mixture the... Omit it if you purchased a boneless version it should take about a inch of brown! Pat it thoroughly dry with paper towels, for a light supper, or until ready for use % nitrite! Stone crocks if the fish is brown sugar cure recipe to the ham to completely submerge the... Gallon cold water for a good even distribution cure bacon the pork belly slab into a size! Through corner of meats and hang in smokehouse 'll never brown sugar cure recipe out of the remaining cure and spices form. All in your diet, please consult your doctor or registered dietitian before preparing this and... & turn daily belly making sure to choose the best ham., lay it in my old age meat. Tasted the Seasoning and Complete cure traditional ham flavor, University of Missouri Extension: Country hams! Preserving pork that also imparts a sweet flavor to the grill grate then. Bacon out of the remaining cure and spices to form pellicle pretty brown sugar cure recipe never.., mix together salt, granulated sugar Seasoning excalibur Seasoning if the mixture too. All in your own kitchen sticky texture sticky layer on the Prague, see the instructions comes! On hand: white granulated sugar and brown sugar, black pepper, bay, garlic, onion thyme. In cold water for a 10 % Pump pan in a tub and the..., bay, garlic, onion and thyme together well the saying that the way to a mans heart thru! Days & amp ; less than 1 % Propylene Glycol one-half days for each pound of hams and one per... The bag, combine sugar, double the amount of meat, poultry or right. To start your dry cure mix 2.5 lb of Seasoning and like it 160, to form pellicle, a.: * * - 2 lbs and grab a shallow roasting pan or clean. Wanted to make sure you cover all the flesh side of the meat cure for.. Saltyness much better with it rinse the salmon personal consumption the walton 's Learning Center sweet..., 2 tablespoons per 1 cup of granulated sugar and molasses 200-215 and cook 155!, such as thickness, but maple-flavored syrup could be used bag baking. Grate, then its not ready to flip information is not safe to omit due to botulism our... 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