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

Cures
Product NumberProduct NamePrice

 
G20242BACON CURE-DRY RUB-FOX VALLEY
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 3# of cure mix per 100# of bellies

 
G20337BACON CURE-SPECIAL 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.

 
G20040BROWN SUGAR-BACON CURE MIX
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A 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.

 
G20325BROWN SUGAR-BACON RUB CURE
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 4# of cure to rub 100# of bellies

 
G20041BROWN SUGAR-COUNTRY CURE
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

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

 
R01390BROWN SUGAR-COUNTRY CURE
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

 
R01399BROWN SUGAR-COUNTRY CURE
Short Description 1: 50# BOX
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.

 
G20316BROWN SUGAR-ROYAL CURE MIX
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

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

 
G20234BROWN SUGAR-SOUTH-W/N
Short Description 1: 50# CS (CURE)
Short Description 2:
Description:
STOCK ITEM -

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

 
G20310BROWN SUGAR-STHN-CMP-CURE
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

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

 
R01391CMP CURE WITH SUGAR
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.

 
G20300FAST CURE MIX WITH COLOR
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 4 oz of cure per 100# of sausage

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

Ingredients: Ham Seasoning Blend (BC2412B00369), Composed of Sodium Tripolyphosphate (54.28%), Sugar, Sodium Erythorbate (8.46%), Hydrolyzed Corn Protein (5.08%), Monosodium Glutamate (4.23%), Spice Extractives, with no more that 2% Polysorbate 80 added as a processing aid. Cure Bleium Nitrate (0.75%), with not more than 2% Propylene Glycol added to prevent caking.

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

 
G20466HAM SPICE (CALIFORNIA)
Short Description 1: FOR PUMPING
Short Description 2: 10# CS
Description:
STOCK ITEM -

Use 2 oz to each 5 gallon of brine

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

Ingredients: Composed of Spice Extractives of Allspice, Clove, Capsicum and Cassia on a sugar dextrose carrier.

For pumping pickels, 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.

Per Tony e-mail 2/14/11: 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

 
G22440HAM SPICE (CHICAGO)
Short Description 1: 25# CS
Short Description 2:
Description:
STOCK ITEM

Use 2 oz sng per 5 gallon of brine

 
R01392MAPLE SUGAR CURE
Short Description 1: 50# CASE
Short Description 2:
Description:
NOT STOCK ITEM -

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

 
R01395MODERN CURE-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)

 
R01389MODERN CURE-K - HELLERS
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

Use .25# of cure to 100# of meat

 
G20392S.T.S. CURE-WITTS
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 1# 12 oz per 10# of brine for a 10% pumping pickle.

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

Use 1 3/4 per gallon of water for a 10% ham pump or to brine bacon.

 
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

 
G20401S.T.S. POULTRY CURE-WITTS
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 1# per gallon of water

 
G20732SPECIAL CURE 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.

 
G20059SPECIAL CURE MIX W/N SRS-WITTS
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.

 
G20334SPECIAL CURE OLD FASH.
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.

 
G20696SPEED CURE #0404 W/COLOR-WITTS
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

 
G22490SPEED CURE #0404 W/COLOR-WITTS
Short Description 1: 12.5# CS =50/4 OZ BAGS
Short Description 2:
Description:
STOCK ITEM -

Use 4 oz cure mix per 100# of sausage material
For pumping pickle, use 4 oz cure mix or sugar per 10# of brine.

 
G20343SPEED CURE W/N W/COLOR
Short Description 1: 50# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 4 oz cure mix per 100# of meat

 
G21797SPEED CURE 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

 
G20307WHITE CURE MIX CMP
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.

 
G20402WHITE CURE 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.


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