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.
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.
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
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. **
The Seasoned Butcher crew possesses knowledge passed down through years of tradition. They have gained experience from getting their hands dirty while working with friends and family, making home butchered meats.
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