The Sausage Maker - Honey Ham Cure, 10 lbs.

Excellent cure that infuses hams or bacon with a delicious sweet honey flavor. Contains Cure#1. Comes with full instructions using a brine. Instructions: In a large food safe container, mix 1 gallon cold water* with each 1 lb. of Honey Ham Cure. Using this ratio mix enough brine to fully submerge the meat you’re curing. 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.

• Net weight: 10 Lbs. Will cure 75 Lbs. of meat
• For best results, hams/bacon should be stich-pumped using a meat pump with perforated needle
• Ingredients: Salt, Honey Powder, Sodium Nitrite (1.74%), Soybean oil used to aid in mixing process.