1. Curing Hams Country Style. North Carolina Agr. Ext. Service Cir. No. 405, by J. A. Christian and T. N. Blumer. January 1971. North Carolina State University, Raleigh, N.C. 27607.
  2. Curing Georgia Hams. University of Georgia Cooperative Ext. Service Bul. No. 627, by J. A. Christian. 1973. University of Georgia, Athens, Ga. 30601.
  3. Pork Processing on the Farm. University of Kentucky Cooperative Ext. Service Cir. No. 621, by W. Y. Varney and J. D. Kemp, University of Kentucky, Lexington, Ky. 40506
  4. Curing Ham—Virginia Style. Virginia Polytechnic Institute & State University Ext. Div. Publication No. 223, by R. F. Kelly, P. P. Graham, J. D. Baldock and Jo Anne Barton. 1974. VPI, Blacksbury, Va. 24061

All parts of the pork carcass can be cured. The hams, shoulders, and bellies are usually cured. Although the loin can be cured, it is generally used fresh as chops or roasts.

The ingredients used in curing are salt, sugar, and sodium nitrate or nitrite. Salt is the preserving agent; nitrates (dry cure only) and nitrites are added for color and flavor development, but are also preserving agents. Sugar is used to counteract the harshness of salt. Commercial cures are available with some added spices and flavorings to give a characteristic flavor, aroma, or appearance.

Curing pork on the farm is usually done by one of two methods: dry cure or brine cure (plain or sugar-cured).

Dry Curing

The dry cure method entails rubbing meat with curing ingredients. Check the internal temperature of the largest cut. Be sure it is below 40° F. Federal meat inspection regulations state that the temperature of meat being dry cured should not be allowed to go below 36° F during the salt cure equalization period. Weigh the meat and curing ingredients accurately. For 100 pounds of meat, use an 8-2-2 mix.

Mix curing ingredients thoroughly. For curing hams and picnic shoulders, divide into three equal parts. Rub one part of the mixture on all surfaces of the meat, making sure to push the mixture into the shank end of the hams. Put a thin layer (one-eighth inch) of cure over all cuts and stack in the curing room, skin side down on a table or shelf. On the fifth day, remove the hams and shoulders and apply the second one-third of the cure. Apply the last one-third on the tenth day.

Bellies will usually cure with only one application. However, like hams and shoulders, they can be resalted on the fifth day.

Federal meat inspection regulations state that the salt (cure) equalization period for hams and picnics is usually less than about 40 days or 3 days per pound of product (fresh weight). Bellies are commonly cured about 7 days per inch of thickness.