Natural Ham and Bacon Cure

Brines, Cures & Binders
All Natural Brine. A blend of sea salt, raw cane sugar, molasses, natural hickory smoke and other ingredients produces a traditional Pennsylvania Dutch flavor for your hams and bacons. Each package makes 3 gallons of brine. This natural brine does not contain enough Veg-a-Cure to produce an old fashioned smoked ham. For brining an old fashioned smoked ham, add 6 oz. of Veg-a-Cure.
SKU #
8271

18.51

USD

$

USD

Contains

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Ingredients

Sea salt, Raw Cane Sugar, Dairy Blend (whey powder, non-fat dry milk, buttermilk powder,) Natural Hickory Smoke Flavor (with salt and sunflower oil), Beet Extractive, Non-GMO Molasses Powder (Molasses, Maltodextrin), Non-GMO Expeller Pressed Canola Oil, Natural Hickory Smoke Flavor, Ascorbic Acid (vitamin C), Tart Cherry Powder (cherry powder), Organic Cane Sugar (evaporated cane juice), and silicone dioxide (anti-caking), Celery Powder, Onion Powder, Spice Extractives. Contains Dairy

Preparation directions

Printable Directions
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. **

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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