Suger cured hams and shoulds and side meat (gradmoms recipe over 100 yr old)

[HalfSmoked]

This recipe is for 100 lbs of meat.

100 lbs meat

4 1/2 lbs salt

1/2 lb brown sugar

1 oz saltpetre

2 oz cayenne pepper

Mix all together and put 2/3 of the mixture in a tub and take meat and put in tub rubbing until meat sweats packing bone end good with mix. In 10 days repeat with balance of mixture. After you rub the meat place in meat house (old farm meat storage building) skin side down on boards again after second run. After 2 weeks place in bags and hang.

This works for side meat for bacon as well as for the hams and shoulders.

Let meat cure for at lease 5 - 6 months. Also meat must be keep at 40 degrees or below until cure starts to take place ( about 2 months) after that meat is fine at summer temps. Patience here!!

The meat you are going to cure needs to be fresh and not from a market where it has been injected with water or other solutions.

Here is her sausage recipe as well.

25 lbs ground pork

3 oz black pepper

7 oz salt

1 oz sage

Hope you like and enjoy the end product of this recipe it will be salty so you need to soak the meat before cooking we boil the hams and shoulders changing the water several times.

Warren

 

[tropics]

Warren The Sausage sounds good I,ve been using the Fassets 

Richie

 

[HalfSmoked]

It was good but you know in today's world and the way the USDA says we have to do things it's a wonder we aren't all dead. They use to make this sausage when it was cold you know below 40 and hang it on a wooden rod in the meat shed then grandmom would just go out cut a peace of bring it and and it would be covered in mold she would just wash it of and cook it. tasted great!!

Warren

 

[dirtsailor2003]

Both sound good. The sausage recipe is very basic, just like Fassett's.

 

[HalfSmoked]

 
Both sound good. The sausage recipe is very basic, just like Fassett's.

Yup things were very basic in the olden days.

 

[SmokinAl]

Thanks for sharing your Grandma's recipe's.

Al

 

[HalfSmoked]

 
Thanks for sharing your Grandma's recipe's.

Al

Some time ago on another thread that someone did I made a reply about this recipe and said I would post it later. Well later slipped by my feeble old mind and I received a private request to do so so here it is. Hope those that try it enjoy the great end results.

Warren