Southern Indiana Butcher Supply - Cures / All Products

Processor's Choice Maple Sugar Cure

Tue, 1 Mar 2022 13:02:44 GMT

Processor's Choice Maple Sugar Cure
Buy Now: $3.99

Maple sugar cure for hams, bacons, poultry, and fish.

Usage
HAM: Use 2.75 pounds of cure with one gallon of water. Pump 10%
BACON: Use 1.5 pounds of cure with one gallon of water. Pump 10%

Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.079%), <2% Propylene Glycol added to prevent caking.

Click Here To Purchase 50lb bulk

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Quick Cure #1 - 50lb

Tue, 26 Mar 2013 13:18:00 GMT

Quick Cure #1 - 50lb
Buy Now: $102.00

Quick Cure. The basic cure used for hams, turkeys, fish, smoked sausage. 6.25% sodium nitrite. One pound is enough for 400 lb of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Pink Salt #1, Prague Powder #1, Sure Cure, Speed Cure, Modern Cure.

50 pound bulk.

Click Here To Purchase less than 50lb

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Morton's Tender Quick 2 LB

Sun, 3 Feb 2013 06:53:00 GMT

Morton's Tender Quick 2 LB
Buy Now: $9.85

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Processor's Choice Maple Sugar Cure 50 Pound Box

Sun, 3 Feb 2013 06:52:00 GMT

Processor's Choice Maple Sugar Cure 50 Pound Box
Buy Now: $105.99

Maple sugar cure for hams bacons, poultry and fish. 50 pound box (5- 10 pound bags).

Usage
HAM: Use 2.75 pounds of cure with one gallon of water. Pump 10%
BACON: Use 1.5 pounds of cure with one gallon of water. Pump 10%

Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.079%), <2% Propylene Glycol added to prevent caking.

Click Here To Purchase less than 50lb

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Pink Salt Cure #2 Nitrite/ Nitrate

Tue, 13 Sep 2011 14:57:00 GMT

Pink Salt Cure #2 Nitrite/ Nitrate
Buy Now: $6.99

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.

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Encapsulated Citric Acid

Wed, 10 Nov 2010 09:37:00 GMT

Encapsulated Citric Acid
Buy Now: $5.99

Encapsulated citric acid is used to give summer sausage, salami, pepperoni, and other sausages the traditional tangy flavor produced by fermentation when fermentation is not an option. Use 3 ounces encapsulated citric acid per 25 pounds of sausage.

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AC Leggs Quick Cure #1 Pre-Measured- 1 Oz

Sat, 24 Jan 2009 06:49:00 GMT

AC Leggs Quick Cure #1 Pre-Measured- 1 Oz
Buy Now: $0.99

Quick Cure #1 curing salt. One ounce pre-measured for 25 pounds of product. 6.25% sodium nitrite. One ounce is enough for 25 pounds of smoked sausage or jerky. Also known as Prague Powder #1, Sure Cure, Insta-Cure, Speed Cure, Modern Cure, Pink Salt #1.

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Golden Brown Sugar Cure

Fri, 9 Jan 2009 10:38:00 GMT

Golden Brown Sugar Cure
Buy Now: $2.99

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.

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Quick Cure #1

Mon, 20 Oct 2008 11:38:00 GMT

Quick Cure #1
Buy Now: $6.99

Quick Cure. The basic cure used for hams, turkeys, fish, smoked sausage. 6.25% sodium nitrite. One pound is enough for 400 lb of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Pink Salt #1, Instacure, Prague Powder #1, Sure Cure, Modern Cure, Speed Cure.

Sold in increments of 1lb, 5lb, or 20lb.

Click Here To Purchase 50lb Bulk

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