Brown Sugar Ham Cure infuses hams with a delicious brown sugar flavor. Comes with full instructions using a brine. For best results, hams should be stitch-pumped using a meat pump with perforated needle.
Net weight: 3 lbs. – make 2 gallons of brine
Instructions (Click here for printable pdf)
In a large food safe container, mix 1 gallon cold water* with 1.5 lb. of Brown Sugar Ham Cure. Using this ratio mix enough brine to fully submerge the meat your brining. Stir vigorously and thoroughly to dilute ingredients into a brine solution. Meat should be fully submerged and in refrigeration temperature (38-40°F) when brining. Use non-chlorinated water only.
Salt, Brown Sugar, Dextrose, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.