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Complete Meat Cure


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This is a complete cure for bacon, hams, and turkey. Our Sweeter than Sweet cure is the one we trusted for years in our meat business to make hickory smoked bacon and hams.  This works for making cured pork chops, Canadian bacon, and those great State Fair turkey drumsticks. 

Usage: 1.75lbs of cure mixed with 1 gallon of water. Inject the entire meat and let set for desired time in a refrigerator. 

Directions: 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.