TSM Country Brown Sugar and Ham Cure, 2 lbs.

Cured a ham and 2 pork bellies for Mothers day. 7 days in the brine injected 4 times. Smoked with apple wood for 12 hours 175 to 200 degrees F. Everybody said it was the best they had ever had.

We butchered our own pigs and used this for a cure for our hams. Easy to use, clear instructions and tastes great!

Was to expensive for what you get.. look at better options with same results

I purchased this to use on wild game. The test was a javelina ham. For those of you who do not know, javelina is a smallish wild pig type animal that tends to have a strong, musky flavor to the meat. I followed the directions and used the Country Brown Sugar Ham cure. As the ham was only 3 inches thick, I injected the cure making sure to get cure next to the bone, then soaked it in the brine for 4 days, turning it every day. I soaked it for 8 hours in clean water, then placed it in the smoker set at 200 degrees F for 3 hours, until the internal temperature reached 155 degrees. The ham turned out great, with no gamey taste. I have the rest of this javelina and another one in the freezer, and they will get the same treatment. If I am lucky enough to get a bear this fall, I see a bear ham in my future!

good

Flavor and everything is great. Didn’t realize you could only make 2 hams out of this large of container.

It’s very good product I was using Morton but I like this better

Made a couple really tasty ham!