Golden brown sugar cure is used to brine cure ham, bacon, poultry, and fish. Ingredients: Salt, brown sugar, dextrose, sodium nitrite 0.79%, 1% propylene glycol. Manufacturer recommends 2lb per gallon of water for a 10% pump.
Condition
New
Manufacturer
Excalibur
Mfr Part #
410000120
Unit of Measure
EA
Ships From
Southern Indiana Butcher Supply
Pickup Available
The Ferdinand Store
No reviews yet.
to write a review.
NORMAN, IRA·
How do I use the brown sugar cure to brine a 15-pound turkey? Do I need to add any other product to the cure?I'm new at this and want to do it right. How much cure do I need for the turkey of that weight?Thank you
Awaiting response
Smith, Gregory·
Can this be used for a dry cure? If so, what is the ratio per lb. of meat. Specifically, I would like to try this to make buckboard bacon out of pork boston butt. Thanks.
Awaiting response
bearbower, rick·
can this be used as a dry rub for bacon?
Awaiting response
King, Marty·
How much cure per gallon to do a brine for hams and how long to let cure. Hams are deboned and in ham netting.
Awaiting response
Pagel, Keith·
Can I order 20 lbs and if so what is the price?
Answer
Hello Keith - Thanks for your question!Yes, we offer a 20lb option for the golden brown sugar cure. It is available for purchase on our website, or you can give us a call if you prefer to order via phone. The price for 20lbs is $36.99.ThanksMark
Kraut, Bruce·
How large is each package?
Answer
Hello Bruce and thank you for your question -The Golden Brown Sugar Cure is available in 1#, 20#, and 50# sizes. Thanks!
Borque, Jerry·
Can I use this product as a soaking brine for pork bellies, what is the proper mixing ratio (cure to water) and the number of days to soak?
Awaiting response
moss, robert·
Can this be used as a dry rub?
Answer
Golden Brown Sugar Cure is suitable for use as a dry rub on bacon sides and other light or thin cuts. For hams and other heavy cuts an injection/ brine soak is recommended.
lindquist, Daniel·
How long do u leave in the brine for. If I am curing a picnic ham?
Answer
Make sure you use enough water to cover the meat plus a little more.Mix the brine like this:1. Weigh the meat.2. Weigh the water.3. Combine the weights.4. Use 1/2 ounce per pound of the cure and dissolve in the cold water.On thicker heavier cuts I like to pump the meat to reduce the soaking time. Get plenty around the bone, don't be shy with it. Use the same brine that you mixed for the soak. If you mix a separate batch of brine for the pump you can end up too salty.Usually after a good pump you can soak for a week and be in good shape.
Ketz, Brad·
I am looking for a product called "Cure Golden Brown Sugar" that I previously purchased from Hamm's Butcher Supply, 14205 N.E. Hwy. 65, Anoka, MN. I am under the impression that Hamm's Butcher Supply is ready to close their doors for good - and no longer carry this product. The label contents is 1.50 lbs. And it reads as follows: CONTAINS: Salt, Brown Sugar, Sugar, Sodium Nitrite (0.7%), Maple Sugar, Less than 2% Propyl Glycol). I would like to find the identical product. I am willing to purchase in larger quantities. I use this product to cure and smoke salmon. How does your product compare to this? What size does it come in??
Answer
Golden Brown Sugar Cure containis .7% sodium nitrite but does not contain maple sugar. We do have a Maple Sugar Cure available with a similar ingredient statement. http://store.butchersupply.net/maple-sugar-cure-20-pound-bulk-p502.aspx
to ask a question.
Golden brown sugar cure is used to brine cure ham, bacon, poultry, and fish. Ingredients: Salt, brown sugar, dextrose, sodium nitrite 0.79%, 1% propylene glycol. Manufacturer recommends 2lb per gallon of water for a 10% pump.
Condition
New
Manufacturer
Excalibur
Mfr Part #
410000120
Unit of Measure
EA
Ships From
Southern Indiana Butcher Supply
Pickup Available
The Ferdinand Store
No reviews yet.
to write a review.
NORMAN, IRA·
How do I use the brown sugar cure to brine a 15-pound turkey? Do I need to add any other product to the cure?I'm new at this and want to do it right. How much cure do I need for the turkey of that weight?Thank you
Awaiting response
Smith, Gregory·
Can this be used for a dry cure? If so, what is the ratio per lb. of meat. Specifically, I would like to try this to make buckboard bacon out of pork boston butt. Thanks.
Awaiting response
bearbower, rick·
can this be used as a dry rub for bacon?
Awaiting response
King, Marty·
How much cure per gallon to do a brine for hams and how long to let cure. Hams are deboned and in ham netting.
Awaiting response
Pagel, Keith·
Can I order 20 lbs and if so what is the price?
Answer
Hello Keith - Thanks for your question!Yes, we offer a 20lb option for the golden brown sugar cure. It is available for purchase on our website, or you can give us a call if you prefer to order via phone. The price for 20lbs is $36.99.ThanksMark
Kraut, Bruce·
How large is each package?
Answer
Hello Bruce and thank you for your question -The Golden Brown Sugar Cure is available in 1#, 20#, and 50# sizes. Thanks!
Borque, Jerry·
Can I use this product as a soaking brine for pork bellies, what is the proper mixing ratio (cure to water) and the number of days to soak?
Awaiting response
moss, robert·
Can this be used as a dry rub?
Answer
Golden Brown Sugar Cure is suitable for use as a dry rub on bacon sides and other light or thin cuts. For hams and other heavy cuts an injection/ brine soak is recommended.
lindquist, Daniel·
How long do u leave in the brine for. If I am curing a picnic ham?
Answer
Make sure you use enough water to cover the meat plus a little more.Mix the brine like this:1. Weigh the meat.2. Weigh the water.3. Combine the weights.4. Use 1/2 ounce per pound of the cure and dissolve in the cold water.On thicker heavier cuts I like to pump the meat to reduce the soaking time. Get plenty around the bone, don't be shy with it. Use the same brine that you mixed for the soak. If you mix a separate batch of brine for the pump you can end up too salty.Usually after a good pump you can soak for a week and be in good shape.
Ketz, Brad·
I am looking for a product called "Cure Golden Brown Sugar" that I previously purchased from Hamm's Butcher Supply, 14205 N.E. Hwy. 65, Anoka, MN. I am under the impression that Hamm's Butcher Supply is ready to close their doors for good - and no longer carry this product. The label contents is 1.50 lbs. And it reads as follows: CONTAINS: Salt, Brown Sugar, Sugar, Sodium Nitrite (0.7%), Maple Sugar, Less than 2% Propyl Glycol). I would like to find the identical product. I am willing to purchase in larger quantities. I use this product to cure and smoke salmon. How does your product compare to this? What size does it come in??
Answer
Golden Brown Sugar Cure containis .7% sodium nitrite but does not contain maple sugar. We do have a Maple Sugar Cure available with a similar ingredient statement. http://store.butchersupply.net/maple-sugar-cure-20-pound-bulk-p502.aspx
Fifteen inches of reach. A thick head of silicone bristles with nubs that grab and hold sauce — not just push it around. One pass covers what takes three passes with a standard brush. That means you spend less time with the lid open and more time building the glaze your ribs actually deserve.
Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only.
Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user.
Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.
