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.

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?

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.

Yes, this would be for home 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?

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.

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

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.