by Debbie Wood

Created on: November 22, 2008   Last Updated: August 29, 2009

HOW TO CURE MEATS

Curing meat is not really that hard to do, meat should be cured when it is cold out, so normally the best months to do so would be November, December, January and February. Cold weather is essential, unless of course you have a walk in cooler or an extra refrigerator.

There are two different ways to cure meat, the smoke process and the sugar process. The temperature outside is the most important factor since cold is a must. If the temperature gets above 100 degrees Fahrenheit, the heat will break up the enzymes in the meat that develops the aged flavor.

It is very important to keep the meat in a cool place for many days after the curing process; this allows the salt time to penetrate throughout the meat. Failure to do so can cause spoilage. The salt penetrates as it dissolves in the moisture of the meat. Salt is the ingredient that provides the cure, sugar adds the flavor and helps stop the hardening action of the salt. Saltpeter brings out and retains the reddish color of the meat, "Morton" makes premixed sugar cures that can be purchased in five pound bags, and have printed directions on the bag. It also contains a smoke flavoring.

To cure meats using the successful sugar cane cure Chill the mat quickly and keep it cold during the whole curing process, 38 to 40 degrees Fahrenheit. Lower temperatures will interfere with the penetration of the salt and high temperatures can cause the meat to spoil. If the temperature falls below freezing during the cure, add that number of days onto the curing time.

Weigh and measure the meat carefully, use non iodized salt, flaked or granulated but make sure it is NOT iodized. Non iodized salt can be bought in the regular spice section at your local grocery store, and it is usually less expensive than regular table salt. Allow enough curing time for the meat to absorb the salt, make sure you are keeping track of the curing time. This is very important because if you do not cure it long enough, the meat may spoil and if you cure it too long, the meat loses its quality. Keep the meat in the walk in cooler, refrigerator or hanging in a cold place, 38 to 40 degrees Fahrenheit

Sugar Cure Mixture

4 lbs of salt

1 pounds of white or light brown granulated sugar

3 ounces of saltpeter

Mix the ingredients carefully, make sure the saltpeter is spread evenly throughout. Use 1 to 1 ounce of mixture per pound of ham and to 1 ounce per pound of bacon.

Dry curing hams and shoulders:
Rub on half the mixture as soon as you cut

• 1
• 2
• Next Page >>