Curung Wild Pork
Posted: Sun Dec 09, 2018 11:51 am
Well every one I have feed my cured pork really likes it. I come to determine big boars make the best cured pork while younger hogs make good plain pork. Its great (cured pork) fried up with bacon for breakfast. I cured every part of the pig my recommendations grind the neck meat shanks and scraps after you process it keep that for susage. Smaller chunk seam to pick up more flavor. For instance a 4 lb ham no shank, bone in cured the sawn into steaks will only taste like a regular ham steak at say a waffle house or cracker barrel county ham. The smaller say 1 lb chunks are just tastier. I slice them like bacon and fry them. I gather the infuse more with the salt and sugar.
The recipe is simple
pork
large Tupperware with lid, Big enough for a whole ham off a 150lb pig.
1 cup sea salt
1 cup brown sugar
2 soup spoons of pink salt. curing salt.
1 gallon or so of water.
Dissolve the salt & sugar in the gallon of water in your Tupperware. Place the pork in. If needed add water till covered. Place a bowl over the meat so when you put the lid on the meat is held under the water. Place in the beer fridge for 2 weeks. The salt keeps it from going bad.
Cooking a whole ham rub with honey and brown sugar and wrap in foil and grill. You could improve by smoking them.
The recipe is simple
pork
large Tupperware with lid, Big enough for a whole ham off a 150lb pig.
1 cup sea salt
1 cup brown sugar
2 soup spoons of pink salt. curing salt.
1 gallon or so of water.
Dissolve the salt & sugar in the gallon of water in your Tupperware. Place the pork in. If needed add water till covered. Place a bowl over the meat so when you put the lid on the meat is held under the water. Place in the beer fridge for 2 weeks. The salt keeps it from going bad.
Cooking a whole ham rub with honey and brown sugar and wrap in foil and grill. You could improve by smoking them.