REO #203 Brown Sugar Cure is a premium curing blend formulated to produce flavorful, perfectly cured smoked meats with a rich balance of savory seasoning and subtle brown sugar sweetness. Designed for consistent curing performance, this all-in-one blend delivers dependable color development, excellent flavor, and the traditional taste expected in smoked sausage, bacon, hams, jerky, and other cured meat products.
The addition of brown sugar provides a touch of sweetness that complements savory meat flavors while helping develop the rich color and classic flavor associated with premium cured meats. Whether you're processing pork, beef, poultry, or wild game, REO #203 Brown Sugar Cure delivers the consistent results trusted by commercial processors, butcher shops, deer processors, and home sausage makers alike.
Like all REO processing ingredients, our curing products are manufactured using carefully selected ingredients and stringent quality standards to ensure consistency, food safety, and dependable performance. We believe exceptional finished products begin with exceptional raw materials.
Usage:
· Sausage & Cured Meats: Use 1.50 lbs. of cure per 100 lbs. of meat.
· Hams: Mix 1.50 lbs. of cure per gallon of water for a 10% pump.
· Bacon: Mix 1.20 lbs. of cure per gallon of water for a 10% pump.
Caution: For processing use only. Do not combine with other ingredients until ready to use. Must be used in conformance with all applicable FDA and USDA regulations. Carefully follow all directions. Proper use is the responsibility of the user. A representative sample has been analyzed, and the sodium nitrite content conforms to labeled limitations. Keep out of reach of children.
Ingredients: Salt, Brown Sugar, Cane Sugar, 1% Sodium Nitrite, and Less Than 1% Propylene Glycol.