Cures |
| Product Number | Product Name | Price |
|
| G20242 | BACON 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 |
|
| G20337 | BACON 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. |
|
| G20040 | BROWN 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. |
|
| G20325 | BROWN SUGAR-BACON RUB CURE | |
| Short Description 1: 50# CS |
| Short Description 2: |
Description:
STOCK ITEM -
Use 4# of cure to rub 100# of bellies |
|
| G20041 | BROWN 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.
|
|
| R01390 | BROWN 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
|
|
| R01399 | BROWN 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. |
|
| G20316 | BROWN 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. |
|
| G20234 | BROWN 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. |
|
| G20310 | BROWN 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. |
|
| R01391 | CMP 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. |
|
| 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.
|
|
| G20300 | FAST 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
|
|
| G30668 | HAM 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%
|
|
| G20466 | HAM SPICE (CALIFORNIA) | |
| Short Description 1: FOR PUMPING |
| Short Description 2: 10# CS |
Description:
STOCK ITEM -
Use 2 oz to each 5 gallon of brine |
|
| G30666 | HAM 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.
|
|
| G20467 | HAM SPICE (CHICAGO) | |
| Short Description 1: 10# CS |
| Short Description 2: |
Description:
STOCK ITEM -
Use 2 oz sng per 5 gallon of brine |
|
| G22440 | HAM SPICE (CHICAGO) | |
| Short Description 1: 25# CS |
| Short Description 2: |
Description:
STOCK ITEM
Use 2 oz sng per 5 gallon of brine |
|
| R01392 | MAPLE 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.
|
|
| R01395 | MODERN 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) |
|
| R01389 | MODERN CURE-K - HELLERS | |
| Short Description 1: 50# BOX |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Use .25# of cure to 100# of meat |
|
| G20392 | S.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. |
|
| G20394 | S.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. |
|
| 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
|
|
| G20401 | S.T.S. POULTRY CURE-WITTS | |
| Short Description 1: 50# CS |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Use 1# per gallon of water |
|
| G20732 | SPECIAL 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. |
|
| G20059 | SPECIAL 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. |
|
| G20334 | SPECIAL 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. |
|
| G20696 | SPEED 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
|
|
| G22490 | SPEED 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. |
|
| G20343 | SPEED 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 |
|
| G21797 | SPEED 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
|
|
| G20307 | WHITE 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. |
|
| G20402 | WHITE 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. |
