Any one ever used brown sugar for curing no salt just for flavor? Thanks Coaltrain

-- coaltrain (prairierose91@hotmail.com), January 28, 2002

Answers

I haven't, but it seems to me that when the brown sugar absorbs the moisture from the curing meat, that you will have a perfect medium for growing all sorts of things, that you don't want.

-- BC (desertdweller44@yahoo.com), January 28, 2002.

you could make a brine to cure it in,,or smoke it,, either way,, you will need to cure it to impart the flavor into the meat

-- Stan (sopal@net-port.com), January 28, 2002.

I have used it in a brine for soaking the pork overnight before cooking on the grill or smoker. For a basic brine 8 cups water, 1/2 cup sugar, ( brown or white ), 1/4 cup kosher salt. From there you can add any favorites, garlic, hot peppers, black peppercorns, etc.. Let it soak at least overnight. Great for roasts or even pork chops. Best of luck!! (I forgot to add, I like to put brown sugar and apples in a whole hog before roasting)

-- Cowgirlone in OK (cowgirlone47@hotmail.com), January 28, 2002.

No, but people use all sorts of things in marinades, then let the meat sit in it in the refrigator overnight. You don't NEED salt in a marinade (although I often use soy sauce). Why don't you do some small trial batches with a small piece of meat each and try some variations? Say brown sugar, if that's what you're set on, then variations with vinegar, soy sauce, garlic, ginger, whatever. Make sure you keep track of what's been used on each individual piece of meat.

-- Don Armstrong (darmst@yahoo.com.au), January 28, 2002.

If you just want the sweet flavor, just add the Sugar when you cook it, some salt would taste better though, if you want to "cure" without salt it will have to be candied and dried not to spoil, and it wouldn't taste good afterward, Are you wanting to preserve it or just season it with out salt?

-- Thumper (slrldr@yahoo.com), January 28, 2002.

I use brown sugar when I make sausage. Salt also. I do believe it is used by some who cure hams. SUGAR CURED HAMS

-- r.h. in okla. (rhays@sstelco.com), January 28, 2002.

We sometimes cure out hams from hogs we buy and kill and dress. We use a sugar cure mix made by Morton Salt Company. If you don't use something with salt in it the ham will not cure, just spoil, The sugar adds to the falvor the salt keeps it from killing you.

-- David (bluewaterfarm@mindspring.com), January 29, 2002.

Thanks everyone who responded to my question! It is very intresting to me to hear how others process meat I have been curing meat many years but doc says to lower sodium intake. Thanks again Coaltrain

-- coaltrain (prairierose91@hotmail.com), January 31, 2002.