A D Livingston

Sugar Cure for Bacon

Preparation info
    • Difficulty

      Easy

Appears in
Cold-Smoking & Salt-Curing Meat, Fish, & Game
Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

If you want a good sugar cure especially for bacon, try this old British formula, adapted from The Country Kitchen:

Ingredients

  • approximately 12 pounds bacon
  • 1 pound salt
  • 1 poun

Method

Mix the salt, brown sugar, peppercorns, and saltpeter, then divide the mixture in half. Rub half the cure into the meat, covering all surfaces nicely. Leave the meat on a wooden shelf or table in a cool place, turning daily. After 5 days, mix the rest of the cure ingredients with the wine vinegar. Rub the bacon with part of this mixture. Turn daily, rubbing again with part of the liquid, for 5