Cooked Ham Cure & Binder

Cooked Ham Cure & Binder

Create consistent, deli-style cooked ham with this complete cure and binding system, formulated for 25 lb (11.34 kg) of meat. This blend is designed to produce a firm, sliceable ham with excellent moisture retention and yield, whether working with whole muscle pieces or chunked pork.

This is a two-part system, with the binder packed separately to ensure proper functionality and texture development.

Directions

Use 1.1 kg of cure and binder for 25 lb (11.34 kg) of meat.

1. Add 5.7 kg (12.5 lb) of cold water.
2. Dissolve the cure portion first completely in the water.
3. Once fully dissolved, add and dissolve the binder.
4. Add meat (whole muscle or chunked as desired) and mix thoroughly until protein extraction is achieved and the meat becomes tacky.
5. Stuff into suitable casings or molds, or form as needed.
6. Cook to an internal temperature of 155–165°F (68–74°C).
7. Chill thoroughly before slicing.

Features

• Produces a firm, cohesive “formed ham” texture
• Excellent water binding and sliceability
• Ideal for deli-style ham, buffet hams, or sandwich meats
• Binder system helps retain moisture and improve yield

Ingredients

Salt, Sugar, Modified Corn Starch, Sodium Phosphate, Carrageenan, Soy Protein Concentrate, Sodium Erythorbate, Potassium Chloride, Sodium Nitrite, Propylene Glycol (Mfg. Aid), Sodium Bicarbonate (Mfg. Aid)

Important

Binder packed separately inside. Always dissolve the cure first before incorporating the binder for proper activation and performance.