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CURES

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  • AC LEGG OLD FASHION COUNTRY BACON RUB

    AC LEGG OLD FASHION COUNTRY BACON RUB

    FACTS ABOUT COUNRTY CURED BACON Country cured bacon is cured or preserved by the application of a dry mixture of salt, brown sugar and pepper to the surface of the meat.To anyone who is familiar with true old fashioned cured bacon, the resulting...

    $14.90
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  • Encapsulated Citric Acid

    Encapsulated Citric Acid

    This is to be used when making dry sausages.  When added to sausage it tends to extend the shelf life and add a nice tangy flavor.  Shipped with complete instructions on how to use.   Sold in 1 lb. vacuum sealed bag Add after last...

    $12.90
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  • MAPLE CURE 5 # BAG

    MAPLE CURE 5 #

    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 and beef jerky. Use 1 lb. to Gallon water for brine. Use .46 lb. to 25 lbs. meat (for making...

    $14.90
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