Click Here to Return to Ask The Meatman's Home Page!

Ask The Meatman

Click Here To Go To Our NEW Amazon Web Store

We've Been in Business And Processing Meat Since 1949 - And We've Been Selling Online Since 2001

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!


Click here to see the contents of your shopping cart.

Site Map Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
Sausage Kits BBQ Seasonings Miscellaneous Dakotah Water Stuffer
Jerky Seasonings Pork Sausage
Deer Sausage
Deer Snack Stick Seasonings Spicecraft & AC Legg Shake-On Seasonings Casings Meat Cutting
Chart Posters
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese

SPECIAL SALE Until July 29 - Receive $25 Off Order of $100 Or More** - Click Here To Go To This Special Sale Page!  FREE Shipping in the U.S.!

Ask The Shopper Approved Reviews and Rating

Home Page

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday.
 To place a telephone order call

We Ship All of  Our
Orders by USPS ONLY
(United States Postal Service)
FREE In The U.S.

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.
We Also Accept PayPal

Customer Reviews

Click Here For Our Special Sale!


View Your Ask The's Shopping Cart

Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The

Smoked Sausage Kits - Witts - From Ask The

Fresh Sausage Kits -  AC Legg - From Ask The

Fresh Sausage Kits - Witts - From Ask The

Casings - Natural Hog - From Ask The

Casings - Natural - Sheep - From Ask The

Casings - Fibrous - Clear - From Ask The

Casings - Fibrous - Mahogany - Printed - From Ask The

Casings - Collagen - Snack Sticks - From Ask The

Casings - Collagen - Middles - From Ask The


Jerky Seasoning - AC Legg - From Ask The


Jerky Seasoning - Ask The Meatman's Own - From Ask The


Smoked Deer Sausage Seasoning - Witts - From Ask The



Snack Stick Seasoning - AC Legg - Traditional - From Ask The



Snack Stick Seasoning - AC Legg - BBQ - From Ask The




Curing and Smoking Hams and Bacons.

There are numerous ways to cure and smoke hams and bacon. Salt may be used alone, with sugar, or with sugar and nitrite. The last method, sometimes referred to as "sugar cure," uses dry ingredients, liquid ingredients, and combinations of both.

The dry sugar cure is safest if you have no refrigerated curing room or equipment for brine curing. Make up the curing ingredients as follows:

8 lbs salt
3 lbs cane sugar
3 oz sodium nitrate
1/2 oz sodium nitrite (or a total of 4 oz nitrate if no nitrite available).
Remember, excess nitrite is toxic.

Use 1 oz of cure per 1 lb of pork (for heavy hams weighing more than 20 lbs, use 1-1/2 oz cure per 1 lb of ham). Hams should be rubbed three separate times at three to five day intervals. Bacon should have one thorough rubbing with a light sprinkling over the flesh side after rubbing. Picnics and butts should have two rubbings at three to five day intervals. Place the rubbed meats in boxes, on shelves, on wooden tables to cure but not in tight boxes or barrels where they rest in their own brine. Do not use cardboard or galvanized containers. The length of curing should approximate seven days per inch of thickness. For example, if the ham weighs approximately 12 to 15 lbs and is approximately 5 inches thick through the thickest part, this ham should be cured 7 x 5 = 35 days. If a bacon is 2 inches thick, it should be cured for 7 x 2 = 14 days. It is advisable to rub some of the curing salt into the aitch bone joint and hock end of ham to guard against bone sour. It is all right to leave the product in cure longer than the recommended time since the saltiness does not increase. Dry curing should be done in a cool place to reduce the risk of spoilage.

Since bacon has only a one to two month freezer life because of its salt content, it may be advisable to cure one slab of bacon at a time. The uncured belly can be frozen until curing.
Here is a web site to give you some other ideas and recipes for your curing:

Back to Pork FAQ's Page

Tuesday, June 04, 2013 09:49 PM