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100 LB FRESH BONE-IN HAM
* 20 LBS OR 2.5 GAL WATER FOR 20% PUMP
*
2 LBS COUNTRY BROWN CURE
--Item # 4560400209
*
7/8 OZ SODIUM ERYTHORBATE
--Item # 4570700131
* 1.5 LB SURE GEL BINDER
--Item # 4570500850
*
8 OZ CALIFORNIA HAM SPICE
--Item # 4570430011
* 1 LB CURE PER GALLON OF COVER WATER
*
KEEP IN COOLER FOR 4 TO 5 DAYS
*
RINSE AND SOAK FOR 20 MINUTES
*
THEN
REPEAT THE SOAK AND RINSE
*
FOLLOW THIS DIAGRAM FOR INJECTION PUMPING
100 LBS FRESH PORK BELLIES
* 3 LBS BLUE RIBBON MAPLE BACON CURE
--Item #4560410009
*
8 OZ BACON TASTE BOOSTER
--Item #4560430071
*
RUB BELLIES WITH MIX OF THESE TWO INGREDIENTS
*
ALWAYS STACK FAT TO FAT
*
KEEP IN COOLER FOR 5 TO 7 DAYS
*
RINSE AND SOAK FOR 20 MINUTES THEN REPEAT THE RINSE AND SOAK
NOTE: For more information on curing meats and
curing ham, please
click here and send us an e-mail and we will try to
get you more and additional information for your needs.
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