Country Brown Sugar Cure

  • Country Brown Sugar Cure
$14.95 - $77.85
Shipping Weight:
49.50 LBS
Salt, Brown and Cane Sugar, Sodium Bicarbonate (1.0% Buffer), Sodium Nitrite (0.75%).
Use 2 lbs of cure to 1 gallon of water for a 10% pump.


Country Brown Sugar Cure

Excalibur Seasoning

Walton's best-selling complete cure, made with brown sugar, and designed especially for hams. If you are looking for a complete cure for hams, this will surely not disappoint and is a favorite of many of our customers.


  • Mix 2 lb of cure with 1 gallon (8.34 lb) of water until cure is dissolved
  • Since this is formulated as a 10% pump that will cure 103.4 lb of hams
  • Inject ham starting at thinner side, moving down the bone in 4 places
  • Once you have reached the bottom inject in 4 spots around the circumfrance of the thick side
  • Hold the injected ham in a 50% strength cover solution allows the cure you injected time to equalize within the meat (optional)
  • The reason you should not hold with plain water is that it would leach out some of the cure (optional)
  • Visit How To Make Homemade Smoked Ham on Meatgistics for more information.


  • Available in 5 lb package or 45 lb case
  • Use 2 lb of cure to each gallon of water (8.34 lb of water) for a 10% pump

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about How To Make Homemade Smoked Ham in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community.

What is Smoked Ham?

Ham comes from the upper portion of a pig’s hind leg. It is made into a smoked and cured meat product by salting, curing, or injecting and then smoking. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product.

**Due to the weight and/or the size of this product, a $10 freight surcharge may be added to your order when ordering the 50 lb box.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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