Seasonings
Batters/Breading/Stuffing Binder Cheese Cures Deli/Loaf Glazes/Marinades/Rubs Jerky Misc Sauces Sausage Shakers Snack Stick Spices

Cures
Product NumberProduct NamePrice

 
G20242CURE-BACON-DRY RUB-FOX VALLE
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 3# of cure mix per 100# of bellies


 
G20234CURE-BROWN SUGAR
Short Description 1: SOUTH-W/N
Short Description 2: 50# CS
Description:
STOCK ITEM -

Use 1# 12 oz cure mix to 10% of brine for a 10% pump.

 
G20310CURE-BROWN SUGAR
Short Description 1: STHRN CMP
Short Description 2: 50# CS
Description:
NOT A STOCK ITEM -

Use 1# 12 oz of cure per gallon of water for a 10% pump. Use for hams only.

 
G20040CURE-BROWN SUGAR-BACON
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM

Use 2# of cure mix with sufficient water to make 10# of brine. If phosphates or added salt is used to increase bring strength, the water must be adjusted to maintain proper cure level. Pump at 10% level for compliance or tumble.

 
G20325CURE-BROWN SUGAR-BACON RUB
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 4# of cure to rub 100# of bellies

 
G20041CURE-BROWN SUGAR-COUNTRY
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM

Use 2 oz of cure to 1 gallon of water for a 10% pump.

 
R01390CURE-BROWN SUGAR-COUNTRY
Short Description 1: 50# BAG
Short Description 2:
Description:
STOCK ITEM -

Use 2# of cure to 100# of meat or 2# cure per gallon of pickle for 10% pump

PRODUCT DESCRIPTION: Heller�s Country Brown Cure with Sugar is a concentrated, fast acting cure for use in meat applications. It is a versatile cure which is to be used in conjunction with your own blend of salt, sugar and flavorings.

 
G20316CURE-BROWN SUGAR-ROYAL MIX
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 1# 12 oz per gallon of water for 10% pump.

 
R01399CURE-BROWN-COUNTRY-W/SUGAR
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 2# of cure to 100# of meat or 2# cure per gallon of pickle for 10% pump.

 
PS02-0001033CURE-MAPLE 159
Short Description 1: 25# BULK CASE
Short Description 2:
Description:
FEW IN STOCK

 
PS02-0001109CURE-MAPLE 159
Short Description 1: 50# CASE
Short Description 2:
Description:
STOCK ITEM

USAGE: ADD 1.87 LBS OF CURE TO 100 LBS MEAT.

 
R01392CURE-MAPLE SUGAR
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM

Use 2# of cure to 100# of meat or 2# cure per gallon of pickle for 10% pump.

 
R01395CURE-MODERN-HELLERS
Short Description 1: 50# BAG
Short Description 2:
Description:
STOCK ITEM -

Use .25# of cure to 100# of meat.

(G22490 - SAME AS SPEED CURE #0404 W/COLOR)

 
G20334CURE-O.F. SPECIAL MIX-WITTS
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 17# cure mix to 83# of water for a 10% pump.

 
G20337CURE-SPECIAL BACON MIX
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 2# cure mix with sufficient water to make 10# of brine. If phosphates or additional salt is used to increase brine strength, the water must be adjusted to maintain proper cure level. Pump at 10% level for compliance.

 
G20059CURE-SPECIAL MIX W/N SRS
Short Description 1: 50# BOX (CURE)
Short Description 2:
Description:
STOCK ITEM -

Use 1# 12 oz cure mix to make 10# of brine for pumping pickle for a 10% pump.

For a dry rub, use at a rate of 4# 5 oz of cure mix per 100# of meat.

 
G20732CURE-SPECIAL MIX-WITTS
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 1# 12 oz cure to make 10# of brine for pumping pickle.

 
G20696CURE-SPEED #0404 W/COLOR
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 4 oz of cure mix per 100# of sausage material
For pumping pickle - Use 4 oz of cure mix, 1 1/2 of salt and 4 ov of sugar per 10# of brine

 
PS02-0000477CURE-SPEED CURE 4 OZ
Short Description 1: 150 PER CASE
Short Description 2:
Description:
STOCK ITEM

SHELF LIFE: 18 months from date of manufacture without significant loss of flavor or functionality

(.25# to 100# of Meat)

 
G20343CURE-SPEED W/COLOR
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 4 oz cure mix per 100# of meat

 
G21797CURE-SPEED W/N W/COLOR
Short Description 1: 12.5# CS= 50/4OZ BAGS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 4 oz cure mix per 100# of meat

 
G20402CURE-WHITE MIX W/N
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 1# 12 oz cure mix per 10# of brine for pumping pickle.

 
G20307CURE-WHITE MIX COMP
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 1# 12 oz of cure mix per 10# of brine for pumping picke.

 
R01391CURE-WITH SUGAR-CMP
Short Description 1: 50# BAG
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 2# of cure with 100# for sausage. Use 2# per gallon of water for pumping (10%) or cover pickle.

 
G13196CUSTOM COMP FLAVOR BASE
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

For sweet pickle - Use 1 3/4# base & 4 oz of speed cure (6.25% sodium nitrite) to 1 gallon of water.
For Sausge - Use 2 1/2 base and 4 oz speed cure (6.25% of sodium nitrite) to 100# of meat.

 
G30668HAM CURING SCTP
Short Description 1: 15.69# CS=1/3.69# SS W/1-12#
Short Description 2:
Description:
NOT A STOCK ITEM

Use 3.69# of sng and 12# of cure to 10 gallons of water. Pump 15%

 
PS02-000041FHAM SPICE (CALIFORNIA) 226
Short Description 1: 25#CS=5/5# BAGS
Short Description 2:
Description:
STOCK ITEM

USAGE: .50 lb to 100 lbs of meat. for brine, use 4-6 oz to 10 gallons of water.

PUMPING: Suggested usage of 2 to 3 ounces of the ham spice to every gallon of water, then they would pump as they normally do.

Shelf Life: 18 months from date of manufacture w/o significant loss of flavor or functionality. Storage - ambient: sealed packages in a cool, dry location

 
G30666HAM SPICE (CALIFORNIA) 2400
Short Description 1: 25# BOX
Short Description 2:
Description:
NOT A STOCK ITEM

For pumping pickles, dissolve 4-8 oz of sng in each 10 gallons of pickle.

For spiced ham loaf, ham sausage, or minced ham, use 6-8 oz of sng to each 100# of meat.

2 oz of sng to 5 gallons of brine. May add this to any brine mixture for flavor.

 
G20467HAM SPICE (CHICAGO)
Short Description 1: 10# CS
Short Description 2:
Description:
STOCK ITEM -

Use 2 oz sng per 5 gallon of brine

 
G20394S.T.S. DRY RUB BACON CURE
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Directions: 1.75 lb of cure mixed into 1 gallon of water, 10% pick up OR Use 1.75 lbs of seasoning to 100 lbs of meat.

Brine to be injected or added to tumbler in weigh proportions that would show a 10% gain from green weight.

 
G20387S.T.S. DRY RUB BACON-WITTS
Short Description 1: 50# CS (CURE)
Short Description 2:
Description:
ITEM STOCK -

Use 4# per 100# of bellies


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