This is the cure I used for many years in my meat processing business. Use it to cure ham, bacon, and turkeys. Also can be used for curing boneless pork loins for real Canadian bacon, cure beef briskets for beef bacon or cure a chicken for something different. Makes excellent dried beef and dried venison. Use Curleys Meat Injector Pump for a good even distribution. See the Recipe Page for complete step by step for all the above items. 1# of brown sugar cure to 1/2 gallon cold water for a 10% pump. You also need to rub some cure on the outside of meat. Each package contains 1# of cure. Save money and buy in 5 lb. packages.
