Kent Butcher Supply

STS Cure Instructions


  • 1# NW Sweeter Than Sweet Cure
  • 1 Gallon Water


Curing Formula


Cover Pickle for Pork Hocks, Pork Ribs, Turkeys & Chickens

1# NW Sweeter Than Sweet Cure
1 Gallon Water

Cure 12-24 hours
Note: for turkeys over 10lbs, breast and leg joints should be pumped lightly with cover pickle brine first.



Smoked Hams (made from Green Hams) – without the use of a tumbler

1) Mix 1 Gallon of water to 1 3/4# pound of Sweeter than Sweet Cure.

2) Pump Hams 10% and place in same brine (cover pickle) for 5-6 days.

3) Rotate Hams every 1-2 days as the ones on the bottom are in a saltier solution than those on top.

4) Take out of cover pickle and rinse with water and Freshen in cold water for about 2 hours.

5) Hang and place in smokehouse and follow suggested cooking cycle for your type smokehouse.



Smoked Bacon (made from Green Bellies)

1) Mix 2 Pounds of Brown Sugar Bacon Cure in 10 Pounds of Water.

2) Place Bellies in Cover Pickle for 5-7 days.

3) Take out of Brine and Rinse.

4) Hang on smoke truck and process according to your smokehouse cooking schedules.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.