Ask the Meatman's Complete Sugar Cure - 5 Lb. Bag

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  • 5 lb. Bag will dry cure approximately 75 lbs. of Bacon or 50 lbs. of Ham
  • This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls
  • This is a complete white mix of the proper amount of sugar, salt and Sodium Nitrite (Often called Quick Cure, InstaCure or Speed Cure).

 How to Use the Complete Sugar Cure

For Pork Bellies (Bacons): Apply the sugar cure at rate of approximately 1 oz. per lb. fresh belly. Sprinkle the sugar cure on the top, bottom and all 4 edges
of the belly and then rubbing the cure in thoroughly. Hold the belly on edge and tap gently on table to remove excess cure.

For Pork Hams: Hams must be pumped/injected with a Sugar Brine. To make the brine mix 1.75 lbs. sugar cure with 1 gallon of cold water and stir until the sugar cure is completely dissolved. 
Pump the ham with a 10% ratio.  Example:  Pump a fresh ham that weighs 15 lbs. until the ham weighs 16.5 lbs.
Then rub the Sugar Cure onto all of the surfaces of the ham (just like your rub the bacons. Then follow the same procedure for curing, preparing and smoking the same as you do for Pork Bellies (Bacon).


Curing Time:

Stack the bellies rind side down (if they are not skinned bellies). Place them on top of some type of rack so the moisture can drain away from the bellies while they are curing. An old refrigerator that you can use exclusively for curing works best. Air temperature during curing should be between 34 and 38 degree. (No colder than 33 degrees and no warmer than 40 degrees.) Allow the bellies to cure for 4 to 7 days.

Preparing the Cured Bellies for Smoking: 

Remove the bellies from the refrigerator and soak them in cold water for 15 minutes. Then place the bellies in very warm water and soak for another 15 minutes.
Then briskly scrub the bellies while in the warm water with a stiff bristled brush. This helps remove any excess salt on the exterior of the bellies.

Smoking:

"Stick" the bellies on bacon hangers to hang them in the smokehouse. Smoke bacons for 8 to 10 hours until internal 138 degrees or until a golden brown. Hams should reach internal temperature of 150 degrees.
Smokehouse air temperature should be between 140 to 160 degrees.  Do not smoke at air temperature above 175 degrees. It works best to smoke with hickory sawdust.

EVERY product we sell is shipped FREE in the U.S.!   Every Day.  NO Minimum.

  • Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail. 

  • Any order under 15 oz. is shipped USPS 1st Class Mail.

  • Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.

  • You will receive an email within 24  with your Tracking Number and Shipping Carrier.

Shipping Policy

  • Orders received before 12:00 p.m. CST will normally be shipped out the same day.

  • Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday

  • We proudly offer free shipping and handling to all 50 states in the US.  (We do NOT ship outside of the U.S.).

  • Free Shipping will be applied automatically to all qualifying orders –
    no minimum purchase, coupons or promotion codes are required.

Normal Shipping Times:

  • USPS Priority Mail - 2 to 3 Business Days

  • USPS 1st Class Mail - 2 to 5 Business Days

  • UPS Ground - 3 to 5 Business Days

100% Money Back Guarantee

Since my Dad opened the Store in 1949 our Goal has Always Been to Make Sure our Customers are Always Completely Satisfied.

So - I offer a 100% Money Back Guarantee on EVERYTHING we sell!
 

If at any time (not just 30 days or 1 year - ANY TIME) you are not completely satisfied with any product, please let us know and we will promptly refund your money in full. 

And we NEVER charge a Restocking Fee!  NO HASSEL!

FREE Return Shipping!!  We will also Pay For Your Return Shipping - or let you know if you even have to return our product(s)!

Customer Reviews

Based on 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
John Bleess
Promptness

I was impressed with the responsiveness I received on my order. Great job

J
JAMES JENSEN
SELF CURING OF PORK

YOUR PRODUCT IS SUPERIOR TO ANY OTHER ON THE MARKET. 77 YEARS AGO WE PROCESSED OUR OWN PORK AND THE DEER HAMS AND MEAT FROM OUR HARVEST....THE CURING PRODUCT WE UTILIZED AS A RUB ON HAD A LOT MORE OF A SMOKE TASTE AND WE DEEP BRINED IN A BRINE THAT WAS VERY POTENT I HAD HOPED FOR A CURING THAT UTILIZED SOMEWHAT OF A SMOKE FLAVOR BUT YOUR PRODUCT IS EXCELLENT PERHAPS THE OLD FASHIONED CURER IS NO LONGER AVAILABLE. THANK YOU FOR YOUR PROMPT SERVICE AND I WILL UTILIZE ALL THE SUGAR CURED YOU SENT ME. I AM AGE 86 WE ENGAGED IN CUSTOM SLAUGHTERING IN THE 1930' AND 1940'S THERE WERE NO STORES WAY UP IN THE MOUNTAINS OF UTAH THUS DO YOUR OWN OR GO WITH OUT.. AGAIN I THANK YOU
YOU GET 5 SOLID STARS
JAMES G JENSEN AGE 86 RETIRED USAF AND DISABLED VET

b
bryan h
Great offerings

Great selection and prices, free shipping. Happy with everything I ordered

A
Anonymous
Timely delivery

The package was ordered on the Friday, and with free delivery arrived within one business day, with the correct order.

D
David Gaston
Cottage Bacon

This cure will convert a Boston butt into the best cottage bacon in the world. I wish I’d known how to do this years ago.

Customer Reviews

Based on 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
John Bleess
Promptness

I was impressed with the responsiveness I received on my order. Great job

J
JAMES JENSEN
SELF CURING OF PORK

YOUR PRODUCT IS SUPERIOR TO ANY OTHER ON THE MARKET. 77 YEARS AGO WE PROCESSED OUR OWN PORK AND THE DEER HAMS AND MEAT FROM OUR HARVEST....THE CURING PRODUCT WE UTILIZED AS A RUB ON HAD A LOT MORE OF A SMOKE TASTE AND WE DEEP BRINED IN A BRINE THAT WAS VERY POTENT I HAD HOPED FOR A CURING THAT UTILIZED SOMEWHAT OF A SMOKE FLAVOR BUT YOUR PRODUCT IS EXCELLENT PERHAPS THE OLD FASHIONED CURER IS NO LONGER AVAILABLE. THANK YOU FOR YOUR PROMPT SERVICE AND I WILL UTILIZE ALL THE SUGAR CURED YOU SENT ME. I AM AGE 86 WE ENGAGED IN CUSTOM SLAUGHTERING IN THE 1930' AND 1940'S THERE WERE NO STORES WAY UP IN THE MOUNTAINS OF UTAH THUS DO YOUR OWN OR GO WITH OUT.. AGAIN I THANK YOU
YOU GET 5 SOLID STARS
JAMES G JENSEN AGE 86 RETIRED USAF AND DISABLED VET

b
bryan h
Great offerings

Great selection and prices, free shipping. Happy with everything I ordered

A
Anonymous
Timely delivery

The package was ordered on the Friday, and with free delivery arrived within one business day, with the correct order.

D
David Gaston
Cottage Bacon

This cure will convert a Boston butt into the best cottage bacon in the world. I wish I’d known how to do this years ago.

QUESTIONS & ANSWERS

Ask a Question
  • Can this be used as a brine where the meat is just soaked and not injected. If so what is the amount per gallon of water

    You sure can. 

    You would use the same ratio as for injecting:

    1.75 lbs. of Sugar Cure per 1 gallon of cold water.