I have built my own vacuum tumbler and will be using the blue ribbon maple bacon cure and bacon taste booster that I have just ordered. I was wondering what percent of water I should add to the meat and how much of each product that I should use per 100 pounds of meat.

Thanks for the info! My tumbler is about 26" diameter, about 36" long and it spins at 10 rpm.

For doing hams I assume that I would just follow the injection direction for your smoked ham recipe. Can I substitute Blue Ribbon Maple Bacon cure instead of Excalibur Country Brown Sugar Cure?

Would it work to tumble the bacons and hams together? I notice several difference in the recipies, the bacon one calls for adding 10% and the ham recipe calls for adding 20% to the weight. Also the Ham recipe calls for cold phosphate which the bacon doesn’t use.

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?