Cabela's Meat and Fish Cures
- Intensify natural flavors
- Extend shelf life of smoked meats
- Prevent spoiling, discoloration
Intensify natural flavors and extend shelf life of smoked meats using these pre-mixed cures. Ingredients prevent spoiling, discoloration and control the growth of unwanted bacteria.
Available:
Maple Cure – Traditional sweet flavor for a variety of meats and fish, including ham, bacon and salmon. Brine/pickle: 1 lb. per gallon of water. Sausage: .46 lb. per 25 lbs. of ground meat. 2-lb. bag.
Sweeter Than Sweet Cure – Blends cane, brown and maple sugars together for a sweet-tooth-satisfying cure for hams, bacon and turkey. Mix 1-3⁄4 lbs. per gallon of cold water. 3-1⁄2-lb. bag.
Fish Cure – Delicate salty sweetness complements the flavors of a variety of fish. Use 1 lb. per gallon of cold water. 2-lb. bag.
Waterfowl – The ideal cure for goose, duck and a variety of poultry. Mix 1 lb. per gallon of water. 2-lb. bag.
Speed Cure – An all-purpose quick-curing compound. Use 1 oz. per 25 lbs. of meat. 1-lb. bag.
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