Curing Hams and Bacon
Ingredients
Directions
Mix and apply the cure
Mix the salt, sugar, and saltpeter thoroughly.
Rub the mixture onto each piece of bacon.
For a larger batch, use 18 pounds of salt and 6 pounds of sugar for 300 pounds of bacon.
Chill and hold
Ensure all meats are thoroughly chilled before curing.
Maintain a temperature of around 38°F (3°C) during the curing process.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salt
- Draws moisture out of the meat and seasons it while helping preserve it.
- Sugar
- Balances the saltiness and adds sweetness that softens the cure's sharpness.
- Saltpeter
- Helps the cured meat keep its pink color and adds protection against spoilage.
The step that matters
Keep the meat chilled at about 38°F (3°C). Cold slows the growth of spoilage and harmful bacteria while the salt and sugar slowly penetrate the meat. Letting the meat warm up raises the risk of spoilage and uneven curing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.