Curing hams/loins with blue ribbon maple bacon cure


  • I bought some Blue RIbbon Maple Bacon cure, cold phosphate, and California ham Spice. We are butchering this Thursday and I would like to inject this cure and then put it in my vacuum tumbler. I haven’t been able to find a ham recipe using the Blue Ribbon cure and was wondering what you would recommend?

  • Team Blue Admin Walton's Employee Power User

    Les Strahm I’m going to ask our application specialist and we will see what he says but they have different levels of nitrite so the calculation might be rough. Also, this would be for home use right, not for sale?


  • Yes, this would be for home use.

  • Team Blue Admin Walton's Employee Power User

    Les Strahm He responded with 2.6 lbs of cure will give 156 ppm nitrite and that it won’t hurt anything, might just be salty and that would be for 100 lb


  • So would I take the " How to make homemade smoked ham" recipe and use 2.6 lbs of Maple Bacon Cure instead of the 2 lbs of Country Brown Sugar cure? The recipe says that it is for 25lbs but if I mixed 2 gallons of water with this 2.6 lbs of seasoning it would 19 lbs and about enough to cure 100 lbs of meat with a 20% pump.

  • Team Blue Admin Walton's Employee Power User

    Les Strahm Are you adding ham spice and anything else? If you do 2 gallons of water and the cure you’re at 19.26, are you really doing 100 lb of hams with this? Use it at a 2.6 lb to 2 gallon of water for 100 lb, so if you are doing 10 lb then .26 lb cure and .2 gallon of water.


  • I was just using 100lbs for easy figuring I won’t know exactly how much meat I will have till we butcher, probably around 50lbs so I would cut the recipe in half.
    I will be using Blue RIbbon Maple Bacon cure, cold phosphate, and California ham Spice.
    Would the proportions below be correct for 100 lbs of meat
    2.6 lbs Maple Bacon cure
    2 oz California ham spice
    2 oz cold phosphate
    Inject 20 lbs of the cure and then tumble.

    Do you know why 10% solution is added to Bacons and 20% is added to hams?

  • Team Blue Admin Walton's Employee Power User

    Les Strahm I dont know why for sure but I sam fairly certain it has to do with the ingoing ppm for something that will be basically cooked once (ham) and for something that will be cooked twice (bacon) and charred. Nitrosomines have shown to be a carcinogen when they are charred if the meat has a high level of nitrite, so they limit it more in bacon.


  • Can you confirm that these quantities are correct? I will adjust what I make based on how much meat that I have.
    100 lbs of hams or loins
    2.6 lbs Maple Bacon cure
    2 oz California ham spice
    2 oz cold phosphate
    Inject 20 lbs of the cure and then tumble.

  • Team Blue Admin Walton's Employee Power User

    Les Strahm Yes, that is correct. So I am going to be doing a video on this eventually to clear some stuff up with injection of cures. The amount of water isn’t the important thing, it is the amount of cure. We pump hams higher than Bacon so it stays moist and don’t want a lot of water in bacon but it is the amount fo cure that is important.

    Hope this helped, hams are always an issue!

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