Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.

Thanks: I see for hams they call soaking for3-5 days brining and the bacon recipe calls it pickling. Both mean the same? Thanks for the help

Great : SO THE RATIO I USED OF 2.5 LBS OF BLUE RIBBON MAPLE BACON CURE TO 2 GALLONS OF WATER IS FINE FOR THIS TIME. I KNOW IT IS NOT EXACT, BUT WILL BE FINE. tHANKS FOR THE HELP. Tim

Tim Salois I did not hear back can u give me advise if ok or take out of brine ane re - do. Thanks also Pickling is what I should have said

I told you wrong I did 2.5 lbs of blue ribbon maple bacon cure to 2 gallons of water for a brine for bacon to soak for 3-5 days am I ok or can I tweak it. It has only been soaking overnight. Thanks

Tim Salois One more question I used the blue ribbon maple bacon cure to soak or brine no injection my bacone in 5 gallon buckets for 3 to 5 days used the measurement of 1.25 lbs of cure to 1 gallon water. I doubled that. Then I noticed you recommend using thw country brown sugar cure for ham at this amount and not the blue ribbon maple bacon cure. Is it ok or should I take bacon out and start over it has only been in the buckets overnight. Thanks

Thanks im just doing it for home hobby

I did not know you needed phpsphate for the ham injection cure country brown sugar do you have to use it or can u get by without