THE SAUSAGE MAKER 11-1111 Brown Sugar Ham Cure Instructions
- June 13, 2024
- THE SAUSAGE MAKER
Table of Contents
MAKER 11-1111 Brown Sugar Ham
Cure Instructions
11-1111 Brown Sugar Ham Cure
Net Wt:3 Lbs.
Makes 2 Gallons Brine
Instructions: In a large food safe container, mix 1 gallon cold water*
with 1.5 lb. of Brown Sugar Ham Cure, using this ratio mix enough Brine to
fully submerge the meat your brining. Stir vigorously & thoroughly to dilute
ingredients into a brine solution.
For Fresh Ham:
Using a meat pump, inject 10% of the meat’s weight of brine into various parts
of Ham (For example, 15 lbs of meat = pump 1.5 lbs. (24 oz.) of Brine)*.
Pumped brine may leak out a little, no problem. Submerge Ham in Brine and
hold for 5-7 days in refrigerator. Stir brine and move/flip meat daily. Remove
from fridge and discard leftover brine (NEVER re-use Brine). Refill container
with cold water and rinse ham under cold tap water prior to submerging Ham
for an additional 8-12 hours in refrigeration (to draw out excess surface
salt). Remove Ham, pat dry, brush lightly with favorite BBQ sauce or rub with
dark brown sugar prior to smoking and/or cooking. Ham is best smoked with
fruit woods under 175°F until densest section of Ham reaches 155°F internally.
No Smoker? Wrap in aluminum foil and oven cook at 200°F until cooked.
Warning: Place large pan under Ham to catch fat drippings! After it’s cooked,
remove & let cool to 100°F before refrigerating overnight & ENJOY!
For Other Non-Poultry/Non-Fish Cuts (such as Pork Loin, Beef Rounds,
Venison Roast…etc.):
Follow same ratio of making brine in instruction above and use brine guide
below for recommended brining time and fresh water soak time, based on meat
thickness. Overhaul/move-around pieces in the brine if multiple cuts, flip
them so topside is facing down daily, moving pieces from top to below. Once
finished with fresh soak, cook to your preferred method and ENJOY!
Meat Thickness| Time in Brine (10% Injection)| Time in Brine (No
Injection)| Fresh Water Soak time
---|---|---|---
s 1″ Thick| No Injection| 1 Day (24 Hrs.)| 2 Hrs.
1 – 2 ” Thick| No Injection| 1 – 2 Days| 4 Hrs.
2 – 3 ” Thick| 3 Days| Use Injection| 4 – 6 Hrs.
3 – 4 ” Thick| 4 – 5 Days| Use Injection| 6 – 8 Hrs.
4 ” Thick| 5 – 7 Days| Use Injection| 8 – 12 Hrs.
Meat should be fully submerged and in refrigeration temperature (38-40°F) when
brining.
*Use Non-Chlorinated Water ONLY.
1 fluid ounce of brine = 1.043 ounces by weight. Difference is negligible in
small batches.
For Meat Injectors, Brine Containers, Cures, Premium Smoking Woods, Vacuum
Sealers and other High-Quality Curing Supplies go to
SausageMaker.com!
Ingredients: Salt, Brown Sugar, Dextrose, Sodium Nitrite (0.75%), not
more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.
Nutrition Facts
Serving Size 13g (0.5 oz)
Servings Per* Container 104
Amount Per Serving
Calories 5 Calories from Fat 0
Calories from Saturated Fat 0
% Daily Value
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4460 mg 186%
Potassium 0 mg 0%
Total Carbohydrate 2 g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 0g
| Vitamin A 0% | • Vitamin C 0% |
|---|---|
| Calcium 0% | • Iron 2 % |
- Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat
Sat Fat
Cholesterol
Sodium
Potassium
Total Carbohydrate
Dietary Fiber| Calories
Less than
Less than
Less than
Less than
Less than| 65g
20g
300mg
2,400mg
3,500mg
300g
25g| 80g
25g
300mg
2,400mg
3,500mg
375g
30g
---|---|---|---
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4 THE SAUSAGE MAKER, INC
Buffalo, NY 14206
www.sausagemaker.com
Questions or Comments?
Call 1-716-824-5814
Fax 1-716-824-6465
References
- The Sausage Maker - USA Manufacturer of Meat Curing Equipment and Supplies
- The Sausage Maker - Sausage making equipment and supplies.
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