Bearded Butcher Ham & Bacon Natural Cure Kit for 50 lbs

Bearded Butchers Ham & Bacon Natural Cure Kit Cure Naturally. Cure Clean. Cure Like a Pro.

Make professional-quality hams and bacon at home without any synthetic sodium nitrite or sodium erythorbate. This all-in-one Natural Cure Kit uses only premium Sea Salt, Cultured Celery Juice Powder, and Cherry Powder to safely and deliciously cure up to 50 lbs of meat (approximately 2 hams + 2 bacons).

Perfect for immersion brining or pump injection – ideal for home butchers, hunters, and BBQ enthusiasts who want a clean-label, additive-free result with that signature pink color, rich flavor, and extended shelf life.

How It Works – Nature’s Complete Curing System

• Cultured Celery Juice Powder – Naturally rich in nitrates. Beneficial bacteria naturally present in meat convert these nitrates into nitrites (the same protective compounds found in traditional cures). This inhibits Clostridium botulinum (the bacterium that causes botulism), helps preserve the meat, and delivers the classic cured pink color.
• Cherry Powder – A powerful natural source of ascorbic acid (Vitamin C). Acts as a cure accelerator that rapidly converts nitrites into nitric oxide – the key molecule that “sets” the cure, locking in color and enhancing authentic cured flavor.
• Sea Salt – Works in perfect synergy with the powders to draw out moisture, season the meat, and create the ideal environment for safe, even curing.

Together they deliver natural curing nitrites + built-in accelerator for safe, high-quality results every time.

Key Benefits

• Natural curing nitrites from Cultured Celery Powder (no synthetics)
• Contains natural accelerator (Cherry Powder – Ascorbic Acid)
• Promotes food safety, color stability, and superior flavor
• Clean-label friendly – perfect for those avoiding artificial additives

CAUTION – DO NOT COMBINE WITH SYNTHETIC CURE (SODIUM NITRITE) Curing is a precise science. Improper ratios, temperature, or handling can allow harmful bacteria (Salmonella, E. coli, etc.) to grow. Always follow tested recipes, use a calibrated thermometer, and maintain proper refrigeration, smoking, and cooking temperatures.

Suggested Usage

INJECTION METHOD (HAMS & BACON)

1. INJECT 10% OF MEAT WEIGHT (1 LB BRINE PER 10 LB MEAT) EVENLY VIA PUMP/SYRINGE.

2. IMMERSE MEAT IN BRINE AND KEEP SUBMERGED; SOAK REFRIGERATED 5-7 DAYS TO REACH EQUILIBRIUM, AND ROTATE/AGITATE DAILY, FOR TOTAL 20% PICKUP.

3. HANG AND DRIP OR PAT DRY, AND SMOKE PER YOUR RECIPE OR THE SUGGESTED COOK SCHEDULE.

*FOR CHICKENS - PUMP 10-15% OF MEAT WEIGHT, SOAK FOR 24 HOURS

*FOR TURKEYS - PUMP 15% OF MEAT WEIGHT, SOAK 48-72 HOURS

 

IMMERSION METHOD (BACON ONLY)

1. IMMERSE SLABS FULLY IN BRINE; WEIGH DOWN IF NEEDED.

2. SOAK REFRIGERATED AND SUBMERGED 5-10 DAYS TO REACH EQUILIBRIUM (APPROXIMATELY 1 DAY/LB GUIDELINE), AND ROTATE/AGITATE DAILY.

3. HANG AND DRIP OR PAT DRY, AND SMOKE PER YOUR RECIPE OR THE SUGGESTED COOK SCHEDULE.

 

The full kit is pre-portioned to cure up to 50 lbs of meat. Scale up or down proportionally depending on batch size and desired cure strength.

Ready to create the best-tasting, cleanest ham and bacon you’ve ever made? Grab your Bearded Butchers Ham & Bacon Natural Cure Kit and cure with confidence – the natural way!

 

Ingredients: Sea Salt, Cultured Celery Powder (18.51% [Celery Powder, Sea Salt]), Acerola Cherry Powder (9.82% [Cherry Powder, Sea Salt]), Rice Hull (*added to prevent caking).