LEGG’S COUNTRY BACON CURE* The ultimate blend to make “old fashion” bacon, hams, and any dry cured meat product-as if it came from the farm.
Net Wt. Of Entire Unit (5 Lb. 3.75 Oz.)
Bag No. 1 - (Net Wt. 5 Lbs.) Seasoning
Blended Of Salt, Brown Sugar, Sugar.
Bag No. 2 - (Net Wt. 3.75 Oz.) Tinted Curing Salt
Processed From: Salt, Sodium Nitrite (6.25%), Red 40 Lake
(0.00099%). This Product Is For Curing Meat Only.
KEEP OUT OF REACH OF CHILDREN.
Directions: Mix bag 1 with bag 2 mixed thoroughly,
use one ounce per pound of belly or ham. Coat thoroughly
do not cake (Approximately 1.00 Oz. Per Pound Of Meat).
Place in refrigeration for two days per pound.
Pull ham or belly and rinse off excess cure, soak ham or
belly in fresh water for two hours. Hang ham or belly, air
dry and then smoke.