Butcher BBQ's Meat Cure Works Making Bacon and Hams
Introducing the Butcher BBQ Sweeter than Sweet Meat Cure - the bacon and ham cure that will blow your taste buds away! Our tried and trusted cure revolutionizes your meat business, backyard barbecues, and culinary adventures. Infuse ordinary bacon, hams, pork chops, and even turkey drumsticks with a perfect balance of sweet and smoky notes. Elevate your dishes to new levels of scrumptiousness with this versatile cure by your side. Join satisfied customers who have made Butcher BBQ their go-to brand for bacon and ham cures. Say goodbye to bland and hello to bold flavors! Grab a bag now and unleash the power of flavor in your kitchen. Your bacon, hams, pork chops, and turkey drumsticks will thank you - and so will your delighted taste buds! Usage: 1.75lbs of cure mixed with 1 gallon of water. Inject the entire meat and let set for desired time in a refrigerator.
This complete package should be mixed with 1 gallon of water. If less is needed make simple cuts with that formula. I would suggest for an average full size belly that weighs 14-18 pounds I would mix the complete bag up. Inject thoroughly, place in container and pour the remaining over the top. Place in the refrigeration and once a day flip, do this for a week and its ready to cook. Side note, you can also add maple syrup or other flavorings to custom the flavor. I like pepper bacon, so after letting it soak and just before putting in the smoker I would coat one side with restaurant blend black pepper.
Salt, Cane, Brown and Maple Sugar (100% Maple Syrup), Sodium Nitrite (0.84%) and less than 2% Glycerin added to prevent caking.
