Country Brown Sugar Ham Cure

Brown Sugar Ham Cure

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$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. Frank Ragone (verified owner) –

      Labels nice and clear looking forward to making hams.

    2. Garry Hartman (verified owner) –

    3. Anonymous (verified owner) –

    4. Brian Shifflett (verified owner) –

      I cured a side of bacon and it’s hands down, better then store bought bacon. I’ll be making another order next butchering season.

    5. Bill Bayman (verified owner) –

    6. John F. (verified owner) –

      I served this for a pre-Christmas dinner for my family from Buffalo. I cured a fourteen pound ham and there were five adults and two kids here for dinner. There was barely enough left to make ham and cheese omelets the next morning for us all!

    7. Candy Gorman (verified owner) –

    8. Tom Kennerk (verified owner) –

    9. steven noyes (verified owner) –

    10. Stephen Shultis (verified owner) –

    11. Jayson Keiper (verified owner) –

    12. Eleanor Ostlund (verified owner) –

    13. TODD LORAH (verified owner) –

      As an avid Hunter, I often enjoy making wonderful “home made” sausages, jerky, bologna, and dried meats. I have cupboards full of spices and a fridge full of soup bases, (mushroom, and pork are two of my favorites).. And a full array of casings. My recent purchase is gifts for a family member who is joining me in my obsession in smoked meats. S.Makers is one of the best suppliers of my processing needs.

    14. Mike B (verified owner) –

      Once again TSM has provided a great product in this ham cure. The cure is simple to use and a good value. I have a ham on the cure as I write this review and can’t wait to get it in the smoker and enjoy the finished product. I’m 100% sure it will be great like all other TSM products I use. The Sausage Maker never let’s me down.

    15. Jeremy Leinen (verified owner) –

      Not quite as good as an old recipe I use, but a whole lot easier and less to fuss around with. Good, consistent, and always goes over very well.

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