How to Use Sugar Cure

Sugar curing is a method of preserving meat using a mixture of salt, sugar, and spices. It helps to draw out moisture from the meat, inhibit bacterial growth, and enhance its flavour. Here's how to use sugar cure:

Ingredients:

- Meat (pork belly, ham, bacon, or any other meat suitable for curing)

- Sugar cure mix (typically contains salt, sugar, curing salt (sodium nitrite or potassium nitrate), spices like garlic powder, onion powder, black pepper, etc.)

- Water

- Optional seasonings (additional herbs, spices, or aromatics)

Instructions:

1. Prepare the Brine:

- Dissolve the sugar cure mix in water according to the package instructions or your preferred recipe.

- If using additional seasonings, add them to the brine.

- Bring the brine to a boil, stirring to ensure everything is well dissolved.

- Let the brine cool completely before using it.

2. Prepare the Meat:

- Trim any excess fat from the meat.

- If necessary, cut the meat into smaller pieces or desired portions.

3. Submerge the Meat in Brine:

- Place the meat in a non-reactive container (glass, ceramic, or food-grade plastic) that can hold it completely submerged.

- Pour the cooled brine over the meat, ensuring that all pieces are fully covered.

- Weigh the meat down with a plate or another object to keep it submerged.

- Cover the container and refrigerate.

4. Curing Time:

- The curing time depends on the type of meat and the size of the pieces.

- As a general guideline:

- For small cuts (less than 1 inch thick): Cure for 5-7 days.

- For larger cuts (1-2 inches thick): Cure for 10-14 days.

- For whole cuts (like a pork belly or ham): Cure for 2-3 weeks.

5. Rinse the Meat:

- After the curing period, remove the meat from the brine and rinse thoroughly under cold water to remove excess salt and spices.

- Pat the meat dry with paper towels.

6. Optional Smoking:

- If you prefer a smoky flavour, you can smoke the cured meat.

- Follow your preferred smoking method or use a smoker box according to the instructions provided with your smoker.

7. Storing:

- After curing and smoking (if desired), store the meat in the refrigerator or a cool, dry place.

- Cured meat can be kept for several weeks or even months, depending on the storage conditions.

Sugar curing is a relatively simple and effective method of preserving meat. It adds flavour and extends its shelf life, making it a great way to enjoy delicious cured meats at home.