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

13.99

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

Quick Reference Guide

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. **

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