Our all purpose meat cure and brine mix is a sweet blend that will elevate the flavor of your next ham, bacon, turkey, chicken or wild game. A classic brine and cure that will sure to be a crowd pleaser.
Makes up to 10qts of brine.
SALT, SUGAR, SODIUM NITRITE (1.75%), PROPYLENE GLYCOL & LESS THAN 2% SILICON DIOXIDE TO PREVENT CAKING.
Caution: Nitrites are used in curing meats. Keep out of the reach of children.
Combine the desired amount of cure and brine mix in water using a non-metallic bowl (make as much brine as needed to submerge meat complete)
Stir well to dissolve
Soak meat 24hrs or longer in refrigerator (allow longer soak time for large birds, especially turkey or goose)
Remove meat from brine & rinse with fresh water
Pat dry & discard the brine mix
Smoke, roast or grill meat (165 degrees for poultry or wild game)