Sweeter Than Sweet Cure

Brines, Cures & Binders
- Make hams like a pro from home! Family members at Holiday time will not leave you leftovers. Once you make one yourself, you will never settle for store bought ham again. The best part, your hams will be done for a fraction of the cost. - For ham, bacon, poultry, or fish. These cures are NOT spicy cures. - Sodium Nitrite. 3lb. package makes 3 gallons.
SKU #
320

10.32

USD

$

USD

Contains

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Ingredients

Salt, Cane, Brown and Maple Sugars, Sodium Nitrite, with less than 1% Glycerine added to prevent caking.

Preparation directions

Printable Directions
- This is the directions for smoking Hams, Click on the PRINTABLE DIRECTIONS above for more detailed instructions on brining other meats. - By meat weight, inject 15% brine. Soak covered with brine for 4-6 days before smoking. - When meat is 1 1/2” or thicker, inject with a concentrated mixture to get cure into the middle. For injecting, mix 1 package of cure with 2 gallons of water. Add 2-3 Tbsp smoke powder per gallon of brine at this point if you will not be using a smokehouse to cure hams or bacons and desire a smoked flavor. - Pump the ham or bacon by injecting this concentrated brine into the thickest part of the meat and around the bone until it is at least 15% heavier. (Formula= Weight of meat x 1.15.) The meat should appear pumped up and saturated, and brine will tend to run out as it is pumped in when it is completely injected. - Add one more gallon of water to the remaining injection mixture and submerge meat. Do not stack it so tight that the meat cuts are not totally surrounded in brine. Twice a day, turn and rotate meat to ensure an even distribution of brining solution. Keep the meat cool (36-40 degrees) while brining. See table below for recommended brining time. - When meat is fully brined, discard brine and rinse meat off with cold water. - At this point, a ham can be frozen immediately. It is not considered cured at this point, so it needs to be baked like any fresh meat before eating. If you want a ready-to-eat cured ham, you will want to smoke or bake it as detailed in our Quick Reference Guide.

Tip

- Pork butts make great tasting ham. In today's economic conditions watch for sales on pork butts. - For a less salty ham rinse with cold water, then submerge hams in fresh cold water for about an hour. Then remove and rinse one more time. Let drip dry before smoking.

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.  

You will receive a tracking number for each package we send.

We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:
Example
ORDERS PLACED                   SHIP ON
Mon/Tues                             Wednesday
Wed/Thurs                            Friday      
Fri/Sat/Sun                            Monday
September to March
Orders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED                   SHIP ON
10 a.m. on Monday              Tuesday
8 p.m. on Monday                Wednesday

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