Sweeter Than Sweet Cure
Sweeter than Sweet Cure
Walton's Best-Selling cure for Hams! If you are looking to make a professional style and quality ham this is the cure you want! To use as a pump you will use 1.75 lb of cure to a gallon of water for a 10% pump.
- Available in 5 or 50 lb quantities
- Use 1.75 lb of cure to gallon of water for 10% pump
- Great for Hams or other cured products
View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.
Meatgistics - Walton's Learning Center
Walton’s Meat Recipes
What is 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. This recipe will cover making a whole bone-in ham.
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!