A cure you can use at home to make your own ham or bacon, either its own, or in combination with the "J.B.'s Home Cure Seasoning"
USE: For pumping ham use 345g to 4.5L (litres) water. Pump at 20%. For pumping bacon use 515g to 4.5L water. Pump at 12%. Dry Cure bacon use 1.37kg for 45.36kg meat. Cure 1.5 days per lb. For sausage use 690g for 45.36kg meat.
CONTAINS: Salt, Sodium Erythorbate, Sodium Nitrite, Sodium Bicarbonate.
Net Weight: 345g
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