Sugar Cured Meat
A sweet and savory cured meat featuring brown sugar, coarse salt, and spicy cayenne, ideal for those who enjoy bold flavors and traditional preservation methods.
Ingredients
Instructions
- Place hams or shoulders into a tub; rub the mixture of brown sugar, coarse salt, cayenne pepper, black pepper, and other ingredients into the meat for about 5 minutes.
- Let the meat lay for 2 or 3 days, then wrap it in paper.
- Put the wrapped meat in a brown paper bag and then in a cloth bag with the hock end down, and hang it.
- Ensure the hock end is down when hanging the meat.
Tips & Substitutions
For optimal flavor, consider adding spices such as garlic powder or onion powder to the rub. If coarse salt is unavailable, kosher salt can be a suitable substitute. Ensure to massage the rub thoroughly into the meat for better absorption. Maintaining a cool, dry environment while the meat hangs will enhance the curing process, which can be crucial for delicious results.
Serving Suggestions
Sugar cured meat pairs beautifully with dishes like Burgundy Bean Soup or Pan Baked Beans. Serve it sliced on a charcuterie board alongside cheeses and pickles for a delightful appetizer. For a heartier meal, accompany it with roasted vegetables or potatoes, making it a robust addition to any dinner table.
Storage & Reheating
Once cured, wrap the meat tightly in butcher paper and store it in a cool, dry place. If you have leftovers, slice them and store in an airtight container in the refrigerator for up to two weeks. To reheat, slice and pan-sear for a few minutes on each side, allowing the flavors to develop while warming through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Cured Meat contains roughly 209 calories, with 1g protein, 51g carbohydrates, and 2g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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
How long should I cure the meat?
Curing the meat for 2 to 3 days is ideal, allowing the flavors to penetrate fully. However, if you prefer a stronger flavor, you can extend the curing time up to a week. Just ensure to check the meat regularly and adjust the seasoning if necessary.
Can I use other types of meat for this recipe?
Yes, while hams and shoulders are traditional, you can experiment with other cuts of pork or even beef. Just ensure that the meat has enough fat to absorb the flavors from the cure. Adjust the curing time based on the thickness and type of meat used.
What should I do if the meat becomes too salty?
If the meat is too salty after curing, you can soak it in water for a few hours before cooking to help draw out excess salt. Alternatively, balancing the saltiness with sweet or acidic ingredients in your sides can also enhance the overall dish.
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).