Kent Butcher Supply

Kent Super Cure

DIRECTIONS FOR USE

ALL FORMULAS ARE BASED ON A CURING TEMPERATURE OF 38 TO 42 DEGREES FARENHEIT.

KENT SUPER CURE is composed of Salt, Sugar, Dextrose, Sodium Nitrite.

Hams – Sweet Pickle for Smoking

To each 10 gallons of water add the following:

2.5# KENT SUPER CURE
15# Common Salt
2# Sugar

Use the above formula for both pumping and cover pickle. Spray pump using 2 oz. of pickle to the pound, well distributed over the ham. Pump joints well. Cover with pickle and overhaul every four or five days. Cures 1.5 days to the pound. Wash lightly and smoke.

Sausage Meat – Silent Cutter Cure

For curing in the Silent Cutter, add the following to each 100 lbs. of chopped fresh meats:

4 oz. KENT SUPER CURE
2.5# Common Salt
6 oz. Sugar

Add the above to the Silent Cutter while chopping. Stuff as usual. Let stuffed sausage hang for an hour or two at room temperature before smoking.

Bellies and Butts – Sweet Pickle

To each 10 gallons of water add:

2.5# KENT SUPER CURE
14# Common Salt
2# Sugar

Butts may be pumped if desired. Three to five pound Butts will be fully cured in 4 to 6 days. Heavier pieces 6 to 8 days. The same formula above is used for both pumping and cover pickle.

Hams- Sweet Pickle for Boiling

To each 10 gallons of water add the following:

2.5# KENT SUPER CURE
16.5# Common Salt
2# Sugar

Use the above formula for both pumping and cover pickle. Spray pump using 2 oz. of pickle to the pound, or artery pump 10-12%. Place in cover pickle. If spray pumped cures in 7 to 10 days, otherwise allow 1.5 days to the pound. Overhaul four or five days.

Dry Cure for Box Bacon

Make a rubbing mixture for each 100 lbs. of meat as follows:

12 oz. KENT SUPER CURE
3# Common Salt
1.25# Sugar

Mix well and rub on bellies. Pack down in bacon box or tank, skin side down. Use 5 lbs. of mixture for each 100 lbs. of bellies. Cures 1.5 days to the pound or use schedule below:

4-6 lbs. av. ( 7 to 8 days)
6-8 lbs. av. ( 8 to 10 days)
8-10 lbs. av. ( 10 to 12 days)
10-12 lbs. av. ( 12 to 14 days)

Sausage Meat – Regular Cure

Make a mixture as follows for each 100 lbs. of trimmings:

4 oz. KENT SUPER CURE
2.5# Common Salt
7 oz. Sugar

Meat ground through fine plate cures in 24 hours.

Meat ground through coarse plate cures in 48 hours.

Meat cut in chunks of 1/2 pound cures in 4 to 5 days.

*(If Beef and Pork is cured separately allow 2 lbs. Salt for Pork and 3 lbs. Salt for Beef).

Corned Beef – Sweet Pickle

To each 10 gallons of water add the following:

2.25# KENT SUPER CURE
14# Common Salt
2# Sugar

Pump if desired using 2 -z. pickle to the pound and then place in cover pickle. Allow 1.5 days to the pound to cure.

Corned Beef –For the curing of Bellies, Butts, Tongues, Briskets, etc.

Make up a mixture as follows:

3.5# KENT SUPER CURE
15# Common Salt
6.5# Sugar

Mix well and use 4.5 to 5 lbs. to each 100 lbs. of meats. Cures 1.5 days to the pound.

Kent Super Cure

DIRECTIONS FOR USE

ALL FORMULAS ARE BASED ON A CURING TEMPERATURE OF 38 TO 42 DEGREES FARENHEIT.

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