Natural Ham and Bacon Cure

Expertly crafted from a unique blend of sea salt, raw cane sugar, molasses, and natural hickory smoke, our All Natural Brine offers 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.

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.
• ALLERGENS:  Dairy

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.