Ask the Meatman's Complete Sugar Cure - 5 Lb. Bag

  5 lb. Bag will dry cure approximately 75 lbs. of Bacon or 50 lbs. of Ham This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls This is a complete white mix of the proper amount of sugar, salt and Quick Cure or InstaCure  Directions  How to Use the Complete Sugar Cure For Pork Bellies (Bacons): Apply the sugar cure at rate of approximately 1 oz. per lb. fresh belly. Sprinkle the sugar cure on the top, bottom and all 4 edges of the belly and then rubbing the cure in thoroughly. Hold the belly on edge and tap gently on table to remove excess cure. For Pork Hams: Hams must be pumped/injected with a Sugar Brine. To make the brine mix 1.75 lbs. sugar cure with 1 gallon of cold water and stir until the sugar cure is completely dissolved.  Pump the ham with a 10% ratio.  Example:  Pump a fresh ham that weighs 15 lbs. until the ham weighs 16.5 lbs. Then rub the Sugar Cure onto all of the surfaces of the ham (just like your rub the bacons. Then follow the