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How to Make The Perfect Traditional Hillbilly Sugar Cure
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How to Make The Perfect Traditional Hillbilly Sugar Cure

Make Granny proud. 

Traditional (Old School) Hillbilly Sugar Cure – For Meat Curing and Drying (Or Smoking)

Amount

Volume

Ingredient

Preparation

1/4

Cup

Straight Bourbon Whiskey

Preferable for smoking and not just curing

1/4

Cup

Rock Salt or Sea Salt

 

2

Teaspoons

Pink Curing Salt

Preferable for curing without Smoking

1

Cup

Brown Sugar

 

2

Teaspoons

Celery Seed

 

4

Teaspoons

Marjoram

 

4

Teaspoons

Mustard Powder

 

4

Teaspoons

Caraway Seeds

 

8

Teaspoons

Garlic Powder

Use 3 whole cloves, freshly ground for smoking

1/4

Cup

Black Pepper

Finely ground

 

 

Cloves

Optional

 

 

Cheese Cloth or Ham Cloth

Sufficient to cover entire meat slab

 

How to Make The Perfect Traditional Hillbilly Sugar Cure

How to Make The Perfect Traditional Hillbilly Sugar CureWarning: Wet ingredients like the bourbon and fresh garlic should be used only in the event that the meat is being cured and smoked, and not for curing and drying. Wet ingredients may lead to the formation of mold during the drying process.

Warning: When putting the cure on hams, it is very important to ensure that a sufficient amount of cure is placed under the skin around the edges, in between the skin and the meat, in order to prevent the build up of mold.

Adjust the recipe volume as necessary for the meat to be completely and thoroughly coated before drying or smoking.

Mix all of the dry ingredients together if the meat is to be dried, and mix all of the ingredients together if the meat will be smoked.

Firmly and thoroughly rub the meat with the cure, ensuring full and complete coverage. Ensure that the areas between the skin and meat have an adequate amount of cure in place so as to prevent molding.

Place in smoker or hang to dry in an appropriate location specifically built for such a purpose.

No need for anything top secret here.

 

Logical Libertarian

 

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