- The 5 lb. Bag will dry cure approximately 60 lbs. of Bacon or 40 lbs. of Ham. Our Complete Sugar Cure Comes With Printed Directions On How To Use
- This Complete White Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls
- This is a complete white mix of the proper amount of sugar, salt and Sodium Nitrite. Ingredients: Salt, Sugar, Sodium Nitrite (0.84%), Sodium Nitrate (0.82%), and less than 1% Glycerine added to prevent caking. Buffered with 0.25% Sodium Bicarbonate. (Often called Quick Cure, InstaCure or Speed Cure).
- Our Complete Sugar Cure comes with the Sodium Nitrite and Sodium Nitrate (also known as Prague Powder 1 and 2 or Pink Salt) mixed in - so you do NOT have to add anything to our complete ham and bacon cure.
- After curing you should smoke the meat. To hang your bacons in the smokehouse you can find Stainless Steel Bacon Hangers by searching Amazon for ASIN B007DWZ5C6
- The 5 lb. Bag will dry cure approximately 60 lbs. of Bacon or 40 lbs. of Ham. Our Complete Sugar Cure Comes With Printed Directions On How To Use
- This Complete White Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls
- This is a complete white mix of the proper amount of sugar, salt and Sodium Nitrite. Ingredients: Salt, Sugar, Sodium Nitrite (0.84%), Sodium Nitrate (0.82%), and less than 1% Glycerine added to prevent caking. Buffered with 0.25% Sodium Bicarbonate. (Often called Quick Cure, InstaCure or Speed Cure).
- Our Complete Sugar Cure comes with the Sodium Nitrite and Sodium Nitrate (also known as Prague Powder 1 and 2 or Pink Salt) mixed in - so you do NOT have to add anything to our complete ham and bacon cure.
- After curing you should smoke the meat. To hang your bacons in the smokehouse you can find Stainless Steel Bacon Hangers by searching Amazon for ASIN B007DWZ5C6
