Cures |
Product Number | Product Name | Price |
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G20242 | CURE-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
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G20234 | CURE-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.
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G20310 | CURE-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. |
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G20040 | CURE-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. |
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G20325 | CURE-BROWN SUGAR-BACON RUB | |
Short Description 1: 50# CS |
Short Description 2: |
Description: STOCK ITEM -
Use 4# of cure to rub 100# of bellies |
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G20041 | CURE-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.
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R01390 | CURE-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. |
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G20316 | CURE-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. |
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R01399 | CURE-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. |
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PS02-0001033 | CURE-MAPLE 159 | |
Short Description 1: 25# BULK CASE |
Short Description 2: |
Description: FEW IN STOCK |
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PS02-0001109 | CURE-MAPLE 159 | |
Short Description 1: 50# CASE |
Short Description 2: |
Description: STOCK ITEM
USAGE: ADD 1.87 LBS OF CURE TO 100 LBS MEAT. |
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R01392 | CURE-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.
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R01395 | CURE-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) |
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G20334 | CURE-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. |
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G20337 | CURE-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. |
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G20059 | CURE-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. |
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G20732 | CURE-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. |
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G20696 | CURE-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
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PS02-0000477 | CURE-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) |
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G20343 | CURE-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 |
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G21797 | CURE-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
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G20402 | CURE-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. |
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G20307 | CURE-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. |
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R01391 | CURE-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. |
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G13196 | CUSTOM 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.
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G30668 | HAM 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%
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PS02-000041F | HAM 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
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G30666 | HAM 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.
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G20467 | HAM SPICE (CHICAGO) | |
Short Description 1: 10# CS |
Short Description 2: |
Description: STOCK ITEM -
Use 2 oz sng per 5 gallon of brine |
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G20394 | S.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.
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G20387 | S.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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