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All Natural Ham and Bacon Cure
5 lb Bag
Ingredient Statement Sea salt, turbinado sugar, natural (paprika, spices).
For hams, mix 5 lbs. of cure with 15 lbs. of cold water. Strain through cheese cloth and pump hams 20%.
For bacon, use 2.25 lbs. of cure to 100 lbs. of bellies and 10 lbs. of cold water. Tumble for 2 hours, hold overnight in cooler, tumble for 1 hour, move to smokehouse.
Use with: 4570430690 Celery Juice Powder - celery juice powder replaces nitrite in your formula.
Walton’s Smoked Bacon Recipe
|Manufacturer Part Number||0490600-V|
|Ingredients||Sea Salt, Paprika, Evaporated Cane Juice Powder, Spices.|
|Usage||For hams, mix 5 lbs of cure with 15 lbs of cold water and 6 oz of Celery Juice Powder 0100064. Strain through cheese cloth and pump hams 20%. For bacon, use 2.25 lbs of cure plus 6 oz of Celery Juice Powder 0100064 to 100 lbs of bellies and 10 lbs of cold|
|Requires Shipping Upcharge||N/A|