Touch Of Dutch Hickory Ham/Bacon Seasoning 25lb
811013
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. Each case consists of 25 pounds.
55126
United States
Ingredients
Ing: Sea Salt, Natural Unrefined Cane Sugar, Brown Sugar (cane sugar, molasses), Natural Hickory Smoke Flavor, Natural Color, Canola Oil, Ascorbic Acid (Vitamin C), Tart Cherry, Celery, Onion, Spice Extractives.
**Good Manufacturing Practices are used to sequence ingredients in our production facility that also processes products containing peanuts, tree nuts, soy, fish, milk, egg, crustacean shellfish and wheat ingredients.
Product information/materials may change.
Refer to the package or call for updates.
Last Changed: 8/16/2011
Nutrition
| NUTRITION FACTS | ||
|---|---|---|
| Serving Size 1/4 teaspoon (1g) | ||
| Servings per Container Varied | ||
| Amount per Serving | ||
| Calories 0 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 230mg | 10 % | |
| Total Carbohydrate 0g | 0 % | |
| Fiber 0g | 0 % | |
| Sugars 0g | ||
| Protein 0g | ||
| Vitamin A 0% | Vitamin C 8% | |
| Calcium 0% | Iron 0% | |
Last Changed: 8/3/2011
Recipes
Hickory Ham/Bacon Seasoning
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: 12/15/2011