{"product_id":"cooked-ham-cure-binder","title":"Cooked Ham Cure \u0026 Binder","description":"\u003ch3 data-section-id=\"ljxl6i\" data-start=\"358\" data-end=\"390\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"362\" data-end=\"390\"\u003eCooked Ham Cure \u0026amp; Binder\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"392\" data-end=\"680\"\u003eCreate consistent, deli-style cooked ham with this complete cure and binding system, formulated for \u003cstrong data-start=\"492\" data-end=\"512\"\u003e25 lb (11.34 kg)\u003c\/strong\u003e of meat. This blend is designed to produce a firm, sliceable ham with excellent moisture retention and yield, whether working with whole muscle pieces or chunked pork.\u003c\/p\u003e\n\u003cp data-start=\"682\" data-end=\"802\"\u003eThis is a \u003cstrong data-start=\"692\" data-end=\"711\"\u003etwo-part system\u003c\/strong\u003e, with the binder packed separately to ensure proper functionality and texture development.\u003c\/p\u003e\n\u003ch3 data-section-id=\"18k61ww\" data-start=\"809\" data-end=\"827\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"813\" data-end=\"827\"\u003eDirections\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"829\" data-end=\"896\"\u003eUse \u003cstrong data-start=\"833\" data-end=\"843\"\u003e1.1 kg\u003c\/strong\u003e of cure and binder for \u003cstrong data-start=\"867\" data-end=\"887\"\u003e25 lb (11.34 kg)\u003c\/strong\u003e of meat.\u003c\/p\u003e\n\u003col data-start=\"898\" data-end=\"1354\"\u003e\n\u003cli data-section-id=\"ffxy1m\" data-start=\"898\" data-end=\"940\"\u003eAdd \u003cstrong data-start=\"905\" data-end=\"925\"\u003e5.7 kg (12.5 lb)\u003c\/strong\u003e of cold water.\u003c\/li\u003e\n\u003cli data-section-id=\"encez2\" data-start=\"941\" data-end=\"1004\"\u003e\n\u003cstrong data-start=\"944\" data-end=\"979\"\u003eDissolve the cure portion first\u003c\/strong\u003e completely in the water.\u003c\/li\u003e\n\u003cli data-section-id=\"e6gqhi\" data-start=\"1005\" data-end=\"1062\"\u003eOnce fully dissolved, \u003cstrong data-start=\"1030\" data-end=\"1061\"\u003eadd and dissolve the binder\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli data-section-id=\"1vdxx97\" data-start=\"1063\" data-end=\"1195\"\u003eAdd meat (whole muscle or chunked as desired) and mix thoroughly until protein extraction is achieved and the meat becomes tacky.\u003c\/li\u003e\n\u003cli data-section-id=\"1m05t7b\" data-start=\"1196\" data-end=\"1255\"\u003eStuff into suitable casings or molds, or form as needed.\u003c\/li\u003e\n\u003cli data-section-id=\"h97p3b\" data-start=\"1256\" data-end=\"1318\"\u003eCook to an internal temperature of \u003cstrong data-start=\"1294\" data-end=\"1317\"\u003e155–165°F (68–74°C)\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli data-section-id=\"17oezct\" data-start=\"1319\" data-end=\"1354\"\u003eChill thoroughly before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-section-id=\"kylm4h\" data-start=\"1361\" data-end=\"1377\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1365\" data-end=\"1377\"\u003eFeatures\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1378\" data-end=\"1588\"\u003e\n\u003cli data-section-id=\"1um1cs9\" data-start=\"1378\" data-end=\"1430\"\u003eProduces a firm, cohesive \u003cstrong data-start=\"1406\" data-end=\"1430\"\u003e“formed ham” texture\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1jbefk1\" data-start=\"1431\" data-end=\"1473\"\u003eExcellent water binding and sliceability\u003c\/li\u003e\n\u003cli data-section-id=\"1h7vtcz\" data-start=\"1474\" data-end=\"1532\"\u003eIdeal for deli-style ham, buffet hams, or sandwich meats\u003c\/li\u003e\n\u003cli data-section-id=\"vtt0ke\" data-start=\"1533\" data-end=\"1588\"\u003eBinder system helps retain moisture and improve yield\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1byumnk\" data-start=\"1595\" data-end=\"1614\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1599\" data-end=\"1614\"\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1615\" data-end=\"1820\"\u003eSalt, Sugar, Modified Corn Starch, Sodium Phosphate, Carrageenan, Soy Protein Concentrate, Sodium Erythorbate, Potassium Chloride, Sodium Nitrite, Propylene Glycol (Mfg. Aid), Sodium Bicarbonate (Mfg. Aid)\u003c\/p\u003e\n\u003ch3 data-section-id=\"31vx34\" data-start=\"1827\" data-end=\"1844\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1831\" data-end=\"1844\"\u003eImportant\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1845\" data-end=\"1983\"\u003e\u003cstrong data-start=\"1845\" data-end=\"1881\"\u003eBinder packed separately inside.\u003c\/strong\u003e Always dissolve the cure first before incorporating the binder for proper activation and performance.\u003c\/p\u003e","brand":"Wiberg","offers":[{"title":"Default Title","offer_id":53034863558972,"sku":null,"price":12.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2592\/1084\/files\/HamCooked.jpg?v=1778006304","url":"https:\/\/jbsausagesupplies.com\/products\/cooked-ham-cure-binder","provider":"JB's Sausage Maker Supplies","version":"1.0","type":"link"}