Country Brown Sugar Ham Cure

Brown Sugar Ham Cure

Read 45 Reviews Write a Review

$14.99

In stock

SKU: 11-1111 Categories: , Tag:

Description

Brown Sugar Ham Cure infuses hams with a delicious brown sugar flavor. Comes with full instructions using a brine. For best results, hams should be stitch-pumped using a meat pump with perforated needle.

Net weight: 3 lbs. – make 2 gallons of brine

    Instructions (Click here for printable pdf)
    In a large food safe container, mix 1 gallon cold water* with 1.5 lb. of Brown Sugar Ham Cure. Using this ratio mix enough brine to fully submerge the meat your brining. Stir vigorously and thoroughly to dilute ingredients into a brine solution. Meat should be fully submerged and in refrigeration temperature (38-40°F) when brining. Use non-chlorinated water only.

    Ingredients
    Salt, Brown Sugar, Dextrose, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.

    Additional information

    Weight 3 lbs
    Dimensions 5 × 5 × 6 in

    45 reviews for Brown Sugar Ham Cure

    1. Lloyd Rand (verified owner) –

      Makes great bacon. Have some in the smoker now. Very happy with this product.

    2. Dan Whitney (verified owner) –

      Have not uses it yet. I’m sure it will be great.

    3. George McGahan (verified owner) –

      it makes a good tasting bacon you can’t get store purchesed that taste like this. it is wounderful taste.
      Love it
      George

    4. John Selman (verified owner) –

      I like to buy my spices in bulk, and your prices are very reasonable. Will for sure be ordering more.

    5. brian kulp (verified owner) –

      I been using this cure for a yr or so now it .
      it the when I would recomend

    6. val kitzan (verified owner) –

      Great product

    7. Thomas Mason (verified owner) –

      Great flavor

    8. pete zygmont (verified owner) –

      Great: use it both for bacon and Canadian bacon

    9. Michael Schwartz (verified owner) –

      I was introduced to this great product by a friend and he gave me a recipe for a dry cure that uses this cure. I checked with your company to see if the mix ratio was safe and after getting your approval made my first batch of Canadian and Buckboard Bacon. It cured for 12 days and I then cold smoked these cuts for 12 hours with Apple Wood and applied heat after 6 hours. The end results were the best Bacons Myself and family have ever tasted.

    10. IndianaJoe (verified owner) –

      This is my favorite store bought cure. It always come out the same time after time,not too salty,just the way that I like it.

    11. Ronald Anderson (verified owner) –

      I’m very happy with products, and will continue to order from you in the future.i recommend this company to everyone very satisfied.

    12. Brett Wagner (verified owner) –

      Would recommend it to all my bacon Lovin smoking friends and maybe an enemy or two

    13. Frank Johnson (verified owner) –

      Taste really good

    14. Robert Hunter (verified owner) –

      Great taste and so simple to follow directions.

    15. Karen Norris (verified owner) –

      We just cooked up some of the bacon using the Brown Sugar cure. It was delicious! The best bacon I’ve had in a very long time. I have enough now to cure up several more hog bellies and you can bet I will!
      Very good product.

    Only logged in customers who have purchased this product may leave a review.

    Recommended Products