Making Sugar Cured Smoked Pork Bacon and Ham

Ingredients:

Cure Ingredients for 1 bacon (minimum 10 lbs.) requires 4 days prep

• 2 1/2 lbs. salt
• 2 gallons water
• 1 oz. salt peter
• 1 oz. baking soda
• 1 lb. brown sugar
• 1 oz. black pepper

Method:

Double cure mix as much as you have meat.

1. Be sure to boil plenty of water the day before so it is good and cold.
2. Put your meat in wood barrels or vinegar stone crocks.
3. Leave small boned meat chunks submerged for 2 days, whole bacon submerged for 4 days, cut hams and shoulders for 14 days, and whole hams for 21 days (weigh down meat so that it remains covered)!
4. Storage area must be extremely cold, but not freezing to prevent fermentation after submersion,
5. Moisten surface by showering briefly and run thick thread through corner of meats before placing in 90º to 100ºF smokehouse.
6. Hold at this temperature while smoking for four hours, then gradually raise the temperature to 165º to 170ºF, holding at this temperature until a minimum internal temperature of 152ºF is reached.
7. Total smoking time will depend upon the size of the meat. It is important that internal temperatures be checked frequently. Total cooking time will be 12 to 14 hours.
8. Remove from smokehouse and cold shower until internal temperature is reduced to 120º to 130ºF.
9. Allow product to stand at room temperature for two to three hours before placing in a dry cooler.