How to Use the Complete Sugar
For Pork Bellies
(Bacons): Apply the sugar cure at rate
of approximately 1 oz. per lb. fresh belly.
Sprinkle the sugar cure on the top, bottom and
all 4 edges
of the belly and then rubbing the cure in
thoroughly. Hold the belly on edge and tap
gently on table to remove excess cure.
For Pork Hams:
Hams must be pumped/injected with a Sugar Brine.
To make the brine mix 1.75 lbs. sugar cure with
1 gallon of cold water and stir until the sugar
cure is completely dissolved.
Pump the ham with a 10% ratio. Example:
Pump a fresh ham that weighs 15 lbs. until the
ham weighs 16.5 lbs.
Then rub the Sugar Cure onto all of the surfaces
of the ham (just like your rub the bacons. Then
follow the same procedure for curing, preparing
and smoking the same as you do for Pork Bellies
Stack the bellies rind
side down (if they are not skinned
bellies). Place them on top of some type of rack
so the moisture can drain away from the bellies
while they are curing. An old refrigerator that
you can use exclusively for curing works best.
Air temperature during curing should be between
34 and 38 degree. (No colder than 33 degrees and
no warmer than 40 degrees.) Allow the bellies to
cure for 4 to 7 days.
the Cured Bellies for Smoking:
Remove the bellies from the
refrigerator and soak them in cold water for 15
minutes. Then place the bellies in very warm
water and soak for another 15 minutes.
Then briskly scrub the bellies while in the warm
water with a stiff bristled brush. This helps
remove any excess salt on the exterior of the
"Stick" the bellies on
bacon hangers to hang them in the smokehouse.
Smoke bacons for 8 to 10 hours until internal
138 degrees or until a golden brown. Hams should
reach internal temperature of 150 degrees.
Smokehouse air temperature should be between 140
to 160 degrees. Do not smoke at air
temperature above 175 degrees. It works best to
smoke with hickory sawdust.
Read more about How To Home Cure Hams and Bacons by clicking here!