1 - 10 of 136 for sugar cure

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Soak cured ham ... minutes to the pound. When done, score fatted side and rub with paste of sugar, juice, and mustard. Decorate with remaining ingredients.

Amount to mix ... days, hams should be rubbed again with more cure. Let stand 3 weeks altogether. Then brush or wash off sugar cure, and smoke as desired.

Mix together all three ingredients. Place sugar cure mixture on a ... you plan to use ham or up to 2 years. This recipe will cure up to 100 pounds of meat.

Cover ham in ... with 4 pounds sugar. Let set ... juice to baste 2 times during cooking. Cloves can be added for flavor. Cook at 200 degrees for 18-20 hours.

Amount to mix ... days, hams should be rubbed again with more cure. Let stand 3 weeks all together. Then brush or wash off sugar cure and smoke as desired.

On the day after it is butchered, get a ham nicely trimmed up (not squared off on the bottom as is now fashionable). Weigh it. Adjust the following ...

Mix mixture together. Take a white cloth or old sheet, lay open on table or large work area and lay 3 or 4 thickness of newspaper on top of cloth. ...

Mix the ingredients in a tub and rub into the meat thoroughly on all sides. Then sprinkle a thin layer of salt on a board or table where the meat is ...

Dissolve salt peter in 1 cup boiling water. Mix dry ingredients in pan then pour salt peter over and mix good. Rub on meat, let all stick to meat ...

Mix together the ingredients; rub onto the skin side first, turn over on open sack, and pack the mixture all over the ham. Be sure to pack around ...

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