QUICK CURE - A quick curing salt for curing hams, shoulders, bacon
corned beef and sausage materials.
For Corned Beef: Use 1 lb. Quick Cure + 5 gallons of water +
6½ lbs. Salt + (1 lb. sugar optional)
SUFFICIENT TO CURE 100 lbs. OF MEAT IN THE FOLLOWING TIME:
Plates....... 4 - 5 days
Briskets....... 6 - 7 days
Rumps....... 10 - 12 days
NOTE: Pumping is recommended for the advantages gained in increased
weight and uniformity in cure. When products are pumped, reduce
the above curing periods by one day.
For Pork: Use 1 lb. Quick Cure + 5 gallons of water + 8 lbs.
Salt + (2 lbs. sugar optional)
SUFFICIENT TO CURE 100 lbs. OF MEAT IN THE FOLLOWING TIME:
Feet, Tails, Snouts, Ribs, Ears, Heads, Knuckles....... Overnight
Picnics, Bellies....... 4 - 5 days
Shoulders, Butts....... 6 - 7 days
Hams under 12 lbs....... 8 - 10 days
Hams over 12 lbs....... 10 - 14 days
(We recommend pumping. See note below)
No overcure will result if products are allowed to remain in pickle a
reasonable length of time beyond these scheduled curing periods.
A temperature of 38 to 42 degrees is preferable.
To Dry Cure for Bologna, Frankfurters, etc. - Use 5 oz. +
2½ lbs. Salt per 100 lbs. of meat.
Mix into ground meat thoroughly. Cure for 24 hours and use
immediately.
Each case contains 12 - 1 lb. bags. Cost:
$29.90
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