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100 LB FRESH BONE-IN HAM
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APPROXIMATELY 5 LBS COUNTRY BROWN CURE
--Item # 4560400209-5
* 1.5 LB SURE GEL BINDER
--Item # 4570500850
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8 OZ CALIFORNIA HAM SPICE
--Item # 4560430011
* USE 20 LBS OR 2.5 GALLONS OF WATER WITH 2 LBS OF CURE FOR A 20% PUMP
* PUMP THIS BRINE SOLUTION INTO HAM, MAKING SURE ALL AREAS ARE INJECTED.
* PLACE INJECTED HAM IN A BRINE SOLUTION OF 1 LB CURE PER 1 GALLON OF WATER
* MAKE SURE HAM IS COMPLETELY COVERED WITH BRINE SOLUTION
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KEEP IN COOLER/REFRIDGERATOR FOR 4 TO 5 DAYS
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RINSE AND SOAK IN CLEAN WATER FOR 20 MINUTES
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THEN
REPEAT THE SOAK AND RINSE
* COOK AND SMOKE AND ENJOY!
(FOLLOW THIS DIAGRAM FOR INJECTION PUMPING)
100 LBS FRESH PORK BELLIES
* 5 lbs. DRY RUB BACON CURE
--Item #4560410069-5
*
6 OZ BACON TASTE BOOSTER (OPTIONAL)
--Item #4560430072
*
RUB BELLIES COMPLETELY AND THOROUGHLY WITH CURE.
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ALWAYS STACK FAT TO FAT
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KEEP IN COOLER FOR 5 TO 7 DAYS
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RINSE AND SOAK IN CLEAN WATER FOR 20 MINUTES THEN REPEAT THE RINSE AND SOAK
NOTE: For more information on curing meats and
curing ham, please consider buying one of our books, or email us, or ask for help from one of our customer service reps when you call in and place an order (800-835-2832).
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