CALIFORNIAN HAM AND BACON CURE 2.7KG
A low salt curing agent for lean smoked hams and bacon. Ideal for injection curing. Superb curing colour and stability, a fine sweet flavour and excellent preservation results in high grade products. Contains 20 grams per kilogram Nitrite curing salt.
1. Use a food safe bucket or tub for the brine mix
2. Mix the cure and your desired amount of salt
in with water, Stir until they dissolve.
for best results use a Salinometer or brine tester
3. Using a brine pump and needle, or a hand injector, inject the brine into the meat repeatedly
making sure the cure is evenly dispersed.
4. with the remaining brine soak the meat over night,
the next day you will be ready to cook, freeze or smoke