No items found.

SKU #

Natural Ham and Bacon Cure

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.

18.51

USD

Contains

Dairy

low Inventory - order soon!

This item has been added to your cart!

Oops! Something went wrong!

currently out of stock

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

Printable Directions

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. **

Specifications

Quick Reference Guide

Meat Ratio

Tip

Recommendations

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.

You will receive a tracking number for each package we send.
‍
We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.

April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:‍

Example
ORDERS PLACED                   SHIP ON
Mon/Tues             Wednesday
Wed/Thurs              Friday
Fri/Sat/Sun              Monday

September to March
Orders received during regular business hours typically ship the next business day Monday through Friday. See chart below:‍

Example‍ORDERS PLACED SHIP ON
10 a.m. on Monday Tuesday
8 p.m. on Monday Wednesday

Natural Ham and Bacon Cure

18.51

USD

USD

Contains

Ingredients

Preparation directions

Specifications

Meat Ratio

Tip

Recommendations

Shipping Details

Others Viewed

All Natural Cure Veg-a-Cure 25lb batch

5.15

USD

USD

Red Polyester Ham Socks 29"

4.92

USD

USD

All Natural Binder Veg-a-tain

14.45

USD

USD

Open Season is Here

Seasonings

5lb Seasoning Samples

Casings

Hi-Temp Cheese

Flavoring & Add-Ins

Brines, Cures & Binders

Rubs & Spices

Equipment Accessories

Tactacam

Apparel

BBQ Sauces and Marinades