Natural Ham and Bacon Cure

Directions for dry curing ham and bacon: 1\. Inject a small amount of brine into the joints and around the bone to prevent spoilage during the curing process. (1 cup water to 1/2 cup cure. 2\. Rub down meat with Natural Ham & Bacon Cure. 3\. Pack cure all around meat in a plastic container and refrigerate. 4\. After 1 week, wash off and rub and recoat with fresh cure. 5\. Cure 4 more weeks and turn daily for best results. 6\. Wash off, dry for several hours, and hot smoke to 145° internal temperature and hold for 30 minutes. **For brine curing with Natural Ham and Bacon Cure, see Quick Reference guide for brining. **