Papa'S Best Ever Sugar Cure(For 80 Pounds Of Meat)
A savory sugar cure perfect for smoking meats, combining salt, brown sugar, and saltpetre to enhance flavor and preservation, ideal for barbecue and smoked dishes.
Ingredients
Instructions
- Mix salt, brown sugar, and saltpetre well.
- Rub the mixture onto the meat.
- Let the meat stand for 24 hours.
- Apply any remaining cure to the meat.
- Pepper to taste, then hang up and smoke.
Tips & Substitutions
For optimal flavor, let the meat cure longer than 24 hours if possible, making sure to keep it refrigerated. If you don't have saltpetre, you can substitute with pink curing salt, using about 1 ounce per 5 pounds of meat. Make sure to wear gloves when rubbing the cure onto the meat to avoid skin irritation. Always use a food-safe container for curing.
Serving Suggestions
Serve slices of the cured meat with a side of Saute Broccoli for a well-rounded meal. It pairs beautifully with homemade barbecue sauce or mustard for dipping. Consider serving it alongside Grandma'S Old Fashioned Strawberry Pie for a delightful contrast of flavors and textures, making for a perfect meal.
Storage & Reheating
After curing and smoking, store the meat in an airtight container in the refrigerator, where it can last up to 2 weeks. For longer storage, you can vacuum seal portions and freeze them, ensuring they maintain their flavor and texture. To reheat, slice the meat and warm it gently in a skillet or oven to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Papa'S Best Ever Sugar Cure(For 80 Pounds Of Meat) contains roughly 17 calories, with 0g protein and 4g carbohydrates. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use this sugar cure for different types of meat?
Yes, this sugar cure can be used for various meats including pork, beef, and poultry. Adjust the curing time based on the type and thickness of the meat, ensuring that it is adequately cured for safety and flavor.
What if I don't have brown sugar?
If you don't have brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. This will give you a similar flavor profile. Alternatively, using coconut sugar can also provide a unique taste.
Is this recipe suitable for beginners?
Absolutely! This recipe is straightforward and doesn’t require advanced techniques. Just follow the steps carefully, and you’ll have delicious cured meat. Remember to pay attention to timing and measurements for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).