How do you cure bacon?

Answer 1

To cure ham you would have to have access to a smokehouse or some sort of area that can be used to fill with smoke and not let any out. This can be as simple as a wooden "shed." You would have to have a ham/piece (s) of ham hanging from a hook attached to the ceiling because the smoke rises. Have a small fire on the floor in a pit so you don't set your smokehouse on fire (no pun intended). The ham will be in there for a while for the full curing affect. This could mean for HOURS. But after all of that wait, you should have a delicious piece (s) of ham!

Answer 2

You first have to cure the ribs in a brine solution. You can use either back ribs or side ribs. Back ribs are usually the more tender. Mind you after they have gone through the curing process and then boiled the side ribs are as tender as the back ribs could ever be.

I make mine by using a product called Ready Cure. I dissolve about ten tablespoons of the compound into a gallon of water. I cut the ribs into portions of about for bones to the piece. Put them into a non reactive pot or container (Stainless steel or plastic) with a close fitting lid. Cover the ribs with the brine then place in the fridge for about ten days. After the time is up take them out of the brine and rinse the pieces thoroughly under a running cold water tap. Pat them dry with paper towel and refrigerate or freeze for future use. We boil them for twenty minutes in a pressure cooker then serve them with boiled cabbage and chips.

Answer 3

Antibiotics.