Ask the Meatman's Complete Sugar Cure - 5 Lb. Bag

• 5 lb. Bag will dry cure approximately 75 lbs. of Bacon or 50 lbs. of Ham
• This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls
• This is a complete white mix of the proper amount of sugar, salt and Sodium Nitrite (Often called Quick Cure, InstaCure or Speed Cure).

 How to Use the Complete Sugar Cure

For Pork Bellies (Bacons): Apply the sugar cure at rate of approximately 1 oz. per lb. fresh belly. Sprinkle the sugar cure on the top, bottom and all 4 edges
of the belly and then rubbing the cure in thoroughly. Hold the belly on edge and tap gently on table to remove excess cure.

For Pork Hams: Hams must be pumped/injected with a Sugar Brine. To make the brine mix 1.75 lbs. sugar cure with 1 gallon of cold water and stir until the sugar cure is completely dissolved. 
Pump the ham with a 10% ratio.  Example:  Pump a fresh ham that weighs 15 lbs. until the ham weighs 16.5 lbs.
Then rub the Sugar Cure onto all of the surfaces of the ham (just like your rub the bacons. Then follow the same procedure for curing, preparing and smoking the same as you do for Pork Bellies (Bacon).

Curing Time:

Stack the bellies rind side down (if they are not skinned bellies). Place them on top of some type of rack so the moisture can drain away from the bellies while they are curing. An old refrigerator that you can use exclusively for curing works best. Air temperature during curing should be between 34 and 38 degree. (No colder than 33 degrees and no warmer than 40 degrees.) Allow the bellies to cure for 4 to 7 days.

Preparing the Cured Bellies for Smoking: 

Remove the bellies from the refrigerator and soak them in cold water for 15 minutes. Then place the bellies in very warm water and soak for another 15 minutes.
Then briskly scrub the bellies while in the warm water with a stiff bristled brush. This helps remove any excess salt on the exterior of the bellies.

Smoking:

"Stick" the bellies on bacon hangers to hang them in the smokehouse. Smoke bacons for 8 to 10 hours until internal 138 degrees or until a golden brown. Hams should reach internal temperature of 150 degrees.
Smokehouse air temperature should be between 140 to 160 degrees.  Do not smoke at air temperature above 175 degrees. It works best to smoke with hickory sawdust.

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