Cured Pork

Directions

1. 1
   Mix all ingredients together on a smooth surface.
2. 2
   Rub meat every morning and every night for 3 days, making sure you rub in good around the bones.
3. 3
   After first rub, place meat skin- side up.
4. 4
   Turn after each rub.
5. 5
   On the 4th day, place a strong wire or hook through the shank of hams and shoulders, (and at corners of middlings, if you're doing them).
6. 6
   Hang from rafters of your smoke house, placing pan underneath to catch the drips.
7. 7
   As it takes the cure, the meat will drip almost continuously.
8. 8
   If the meat becomes moldy after hanging for several weeks, not to worry.
9. 9
   It's not spoiled, just aging.
10. 10
    Just wash meat well when ready to use.
11. 11
    This mix should take care of a 350# to 375# hog.
12. 12
    My husband and I start our hams, shoulders, middlings, ham hocks and jowls, (500 to 600) mid-October and are finished by mid-April.
13. 13
    Have fun and happy eating!