Natural Hickory Ham/Bacon Seasoning 25lb

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Natural Hickory Ham/Bacon Seasoning
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Use this cure to lend a traditional hickory smoke flavor to ham, bacon, shoulders or loins (Canadian Bacon). This cure can be used for brine soaked, pumped, injected, tumbled or dry cured meats. Add Pink Cure to this mix to make traditional smoked hams.

Item Details
Case UPCN/A
Retail UPCN/A
Country Of OriginUnited States
BrandA Touch Of Dutch®
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Specifications
Bioengineered Disclosure Need No
Gluten Free No
Kosher No
Organic No

Sea Salt, Cane Sugar, Natural Hickory Smoked Salt Flavor, Natural Hickory Smoke Flavor, Beetroot Red (color), Molasses Powder (molasses, maltodextrin), Canola Oil, Ascorbic Acid (preservative), Tart Cherry Powder (cherry powder [natural flavor], organic cane sugar, silicon dioxide [anti-caking]), Dried Onion, Natural Flavors. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Last Changed: 9/25/2024

Last Changed 9/25/2024
Mixing Instructions: Natural Hickory Ham/Bacon Seasoning 25lb


No Nitrite Added
For Vein pump/Injection/Brine soak processes:
1/2 gallon water
0.70 lbs Natural Hickory Ham & Bacon Cure
Measure water and weigh cure carefully. Only
make as many gallons of brine as you will
need. Dissolve cure thoroughly in water to
make brine. Pump or inject as normal (20%
over starting weight*). Soak meat in the
brine (3 days or more, if pumped). KEEP COLD
AND CLEAN! Remove from the brine, hang until
it stops dripping, hot smoke/cook, as normal,
to USDA recommended temperatures and times.
Cool quickly. To maintain the best quality of
this no nitrite product, store them frozen.
*Natural hams need the extra brine as they do
not use phosphates to hold moisture.

Last Changed: 6/19/2013

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