Maple Sugar Curing Salt is used in the preservation/flavoring of your meat products. This cure has the added value of the taste of Maple Sugar to the curing process. Factory Recommendations: 2 pound to 1 gallon of cold water for a 10% pump. Meaning, you will pump with brine 10% of the weight of the meat. Example: Turkey weighs 20 pounds, you will pump the bird with 2 pounds of brine. Alternative method: Take the weight of the meat plus the weight of the water, Combine the weights. Take 1/2 ounce of cure per pound of combined weight dissolved in water. Use enough water to cover the meat.
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