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Cure Ac Leggs 4 oz Bag aprox 60 left FRESH !!

  • Image 1
0.00 LBS
Calculated at checkout

Product Description

Single 4 oz  CURE  FRESH FRESH FRESH !!!!!!

Sodium Nitrite  4 oz. Bags - Legg Cure 6.25% Legg Cure 6.25% 4 oz. Bag. Use Legg's cure to prevent BOTULISM POISONING (food poisoning) when cooking or smoking meats at low temperatures. Processed from: Salt, Sodium Nitrite (6.25%), Red 40 Lake (0.00099%). This Product is For Curing Meat Only. Use ONLY 1 oz. Per 25 lbs. of Meat!!!


Use this cure with blends: 105, 106, 114, 116, 131, 132, 133, 134 and 139. Each bag cures 25 lbs meat $3.88

SPECIAL SPECIAL   4 oz  10 Bags CURE $12.99
  • Item #: cure-10
  • Manufacturer: A.C. Legg
Price 3.00

Product Videos

How to Make Homemade Bacon (09:14)
How to cure, smoke, and cook homemade bacon. It's much easier than you'd think; it just requires a couple of special ingredients and the right equipment.Jalapeño Garlic Bacon3 lb. pork belly with skin attached40 grams kosher salt (about 5 tbsp Diamond Crystal, about 3 tbsp Morton)1 ½ tsp pink salt (Prague Powder # 1, Insta-Cure, DQ Curing Salt, etc.)40 grams maple sugar (or 40 g/3 tbsp brown sugar)5 cloves garlic*4 mashed jalapeños**optional flavors (Unfortunately, most savory ingredients don't really add much flavor. Try using sweeter additives, like 1/2 cup applesauce or 3 tablespoons maple syrup.)1. Combine ingredients in a gallon-size zipper bag. Refrigerate for one week, flipping every other day.2. Rinse pork belly and place on a rack in the refrigerator for 12 - 24 hours.3. Smoke with apple wood at 200 degrees until the bacon has reached an internal temperature of 150 degrees.4. Cool at room temperature for a couple of hours, but remove skin 10 - 15 minutes after removing from smoker.5. Chill thoroughly in the refrigerator. Trim sides, ends, and top before slicing as desired.Sources for curing (pink) salt:http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55http://www.lemproducts.com/product/169/Cure_Ham_Curing_KitsLink to a highly informative discussion on the merits of nitrites and nitrates:http://chowhound.chow.com/topics/331350Recipe adapted from/inspired by the bacon recipe in "Charcuterie" by Michael Ruhlman and Brian Polcyn.http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1305001019&sr=8-1
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