Made with pure Vermont Maple Sugar. This complete cure is used with all Award Winning Seasonings. Send for recipes using this cure in curing hams, bacon, beef jerky, and fish. Use 1 lb to 1 gallon of water. Use .46 lb to 25 lbs. of meat (for making sausage). Recipe pack available upon request.
Ingredients: Salt, maple sugar, sugar, sodium nitrite (0.84%), with less than 1% glycerine (prevents caking).
Maple Cure (Case) 24-1# Packages
Poultry Cure 25 lb box
Maple Cure 25#
Sweeter than Sweet Cure 25#
Maple Cure 10#
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