Witts Complete Sugar Cure - 5 Lb. BagAsk a Question
- 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 Sodium Nitrite (Often called Quick Cure, InstaCure or Speed Cure).
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 same procedure for curing, preparing and smoking the same as you do for Pork Bellies (Bacon).
Stack the bellies rind side down (if they are not skinned bellies). Place them on top of some type of rack so the moisture can drain away from the bellies while they are curing. An old refrigerator that you can use exclusively for curing works best. Air temperature during curing should be between 34 and 38 degree. (No colder than 33 degrees and no warmer than 40 degrees.) Allow the bellies to cure for 4 to 7 days.
Preparing the Cured Bellies for Smoking:
Remove the bellies from the refrigerator and soak them in cold water for 15 minutes. Then place the bellies in very warm water and soak for another 15 minutes.
Then briskly scrub the bellies while in the warm water with a stiff bristled brush. This helps remove any excess salt on the exterior of the bellies.
"Stick" the bellies on bacon hangers to hang them in the smokehouse. Smoke bacons for 8 to 10 hours until internal 138 degrees or until a golden brown. Hams should reach internal temperature of 150 degrees.
Smokehouse air temperature should be between 140 to 160 degrees. Do not smoke at air temperature above 175 degrees. It works best to smoke with hickory sawdust.
EVERY product we sell is shipped FREE in the U.S.! Every Day. NO Minimum.
Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail.
Any order under 15 oz. is shipped USPS 1st Class Mail.
Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.
You will receive an email within 24 with your Tracking Number and Shipping Carrier.
Orders received before 12:00 p.m. CST will normally be shipped out the same day.
Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday
We proudly offer free shipping and handling to all 50 states in the US. (We do NOT ship outside of the U.S.).
Free Shipping will be applied automatically to all qualifying orders –
no minimum purchase, coupons or promotion codes are required.
Normal Shipping Times:
USPS Priority Mail - 2 to 3 Business Days
USPS 1st Class Mail - 2 to 5 Business Days
UPS Ground - 3 to 5 Business Days
100% Money Back Guarantee
So - I offer a 100% Money Back Guarantee on EVERYTHING we sell!
If at any time (not just 30 days or 1 year - ANY TIME) you are not completely satisfied with any product, please let us know and we will promptly refund your money in full.
And we NEVER charge a Restocking Fee! NO HASSEL!
FREE Return Shipping!! We will also Pay For Your Return Shipping - or let you know if you even have to return our product(s)!
Questions & AnswersAsk a Question
Can this be used as a brine where the meat is just soaked and not injected. If so what is the amount per gallon of water
You sure can.
You would use the same ratio as for injecting:
1.75 lbs. of Sugar Cure per 1 gallon of cold water.