Stuffers Ham And Bacon Cure 4.63 Kg

Part1 = 4.24kg; Part2 = 0.39kg
Part1 = 4.24kg; Part2 = 0.39kg

FOR HAM: Dissolve full bag of part1 and part2, in 5 gallons of water. -Inject 15 - 20% by weight, allow curing in the pickle for 2 days or tumble it.

FOR BACON: Dissolve full bag of part1 and part2, in 5 gallons of water. -Inject 12% by weight, allow curing in the pickle for 2 days

5 gallons equals 22.8 litres 

if soaking allow 1.5 days per inch thickness

Ingredients: Salt, Sodium Phosphate, Sugar, Sodium Erythorbate, Sodium Nitrite (.5%), Spice Extract