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Posted: **Sat Dec 08, 2007 4:33 pm**

Hi,

I need some help. My butcher will no longer sell me their brine mix for hams and bacon not sure why but when the price went up form $1 a lb to $10 a pund I took the hint. What they used was a brown sugar mix and I loved it. So now I need to make my own. I am wondering for a simple starte what is a good mix to us? None of my local stores have cure in stock so I am going to order it online most likely from http://www.butcher-packer.com.

When I called butcher packer they are saying for me to try a premix kit http://www.butcher-packer.com/pages-pro ... e-mix.html but I am not sure about paying $10 for that mix. It does make 2.5gals. But I am not sure about it all ready having a hickoy flavor to it because I am going to smoke it on top of it.

Thanks for any help

Posted: **Sat Dec 08, 2007 5:41 pm**

V79,
What about this one http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=22
$4 /LB

LD

Posted: **Wed Dec 12, 2007 3:31 pm**

I've used the one for the sausgemaker and it is very good. This is what I use for my ham
5 quarts ice water 38*-40*
1 Cup 2Tb of Sweetener (Sugar,Honey,Brown Sugar, Molasses) what ever u like
ï¿½ Cup instacure #1
ï¿½ Cup of Salt (Kosher or non-iodized)

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need a brown sugar brine cure hams and bacon

need a brown sugar brine cure hams and bacon