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Sugar curing pork?
TheToast
Posts: 401
Ate something at Meatopia today (see my other post from today) which I want to work out how to replicate. Turns out an Irish butcher sweet cures the pork - cures in salt for 10 days and then in a pit of sugar for 7 days. The salt draws out the moisture and the moisture from the sugar is re-absorbed into the meat.
Anyone tried something similar?
Video of the guy;
https://youtu.be/ezioP9PAo5s
Someone's method of cooking his meat
https://www.swankfood.co.uk/blog/2016/10/12/sugar-pit-bacon-rack
Anyone tried something similar?
Video of the guy;
https://youtu.be/ezioP9PAo5sSomeone's method of cooking his meat
https://www.swankfood.co.uk/blog/2016/10/12/sugar-pit-bacon-rack
Comments
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Haven't done it personally, but that method goes back a few hundred years here in the south.
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A staple at the holidays
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