Cured Pork

1. 1

   Mix all ingredients together on a smooth surface.

2. 2

   Rub meat every morning and every night for 3 days, making sure you rub in good around the bones.

3. 3

   After first rub, place meat skin- side up.

4. 4

   Turn after each rub.

5. 5

   On the 4th day, place a strong wire or hook through the shank of hams and shoulders, (and at corners of middlings, if you're doing them).

6. 6

   Hang from rafters of your smoke house, placing pan underneath to catch the drips.

7. 7

   As it takes the cure, the meat will drip almost continuously.

8. 8

   If the meat becomes moldy after hanging for several weeks, not to worry.

9. 9

   It's not spoiled, just aging.

10. 10

    Just wash meat well when ready to use.

11. 11

    This mix should take care of a 350# to 375# hog.

12. 12

    My husband and I start our hams, shoulders, middlings, ham hocks and jowls, (500 to 600) mid-October and are finished by mid-April.

13. 13

    Have fun and happy eating!

* Per serving · 4 servings · Values may vary.

No additional tips available.