How to Make a Sugar Cure for Curing Pork

Ingredients:

- 1 cup sugar

- 1 cup salt

- 1/4 cup Prague powder #1 (curing salt)

- 1 teaspoon black pepper

- 1 teaspoon red pepper flakes

- 1/4 teaspoon ground coriander

- 1/4 teaspoon ground allspice

- 1/4 teaspoon ground cloves

Instructions:

1. In a large bowl, combine the sugar, salt, Prague powder #1, black pepper, red pepper flakes, ground coriander, ground allspice, and ground cloves. Mix well until all ingredients are evenly distributed.

2. Place the pork cuts or pieces into a clean, non-reactive container (such as a glass or plastic container). It's important to use a container that is large enough to hold all the pork pieces without crowding.

3. Pour the sugar cure mixture over the pork, making sure that all the pieces are evenly coated with the cure.

4. Cover the container with a lid or plastic wrap and refrigerate for 7 to 10 days, depending on the size of the pork cuts. Be sure to check the pork periodically to ensure it is submerged in the cure mixture.

5. After the curing period is complete, remove the pork from the container and rinse thoroughly under cold water to remove any excess cure mixture.

6. Pat the pork dry and place it on a wire rack or baking sheet to air dry for several hours or overnight.

7. Once the pork is dry, you can smoke it, cook it, or store it for later.

Tips:

- When using Prague powder #1, it's important to follow the recommended amount and do not exceed the recommended amount.

- You can adjust the proportions of the spices in the sugar cure to suit your taste preferences. For example, you can increase or decrease the amount of black pepper or red pepper flakes.

- Sugar curing is a great way to preserve pork without the need for expensive equipment. It's also a great way to add flavor and complexity to your pork dishes.