Product Overview
GOLD STAR Ham and Bacon Cure 1kg
Makes 10 to 12 kg of product approx.
This cure is a complete cure, meaning all you have to do is add water.
No extra salt is required for the pumping brine.
The soaking brine will require salt.
A complete curing compound for whole leg hams, smoked hams and bacon.
Flavored with sweet pineapple for improved taste.
Contains blended phosphates, colour stabilizer, curing salt and flavour enhancer.
Gives superb curing and colour stability with a fine flavour development and excellent preservation.
INSTRUCTIONS FOR PUMPING BRINE
1.Use a food safe container for the brine mix
2. Mix 1kg cure with 7.5LT of iced water
Stir until dissolved.
3.Using a brine needle inject the brine into the meat repeatedly making sure the cure is evenly dispersed note the meat will become firm.
4.Using the same hole but changing direction of the needle will help keep the brine in the meat.
SOAKING BRINE
With the remaining brine add 5LT of water with 200 grams of salt, stir until dissolved, this is your soaking brine.
Leave in brine for a minimum of 4 to 5 days
The pumping brine does not require any salt to be added only the soaking brine.
COOKING
Insert your probe in the center of the meat, make sure the probe is not touching the bone.
Ham or bacon needs to be cooked at 120c until the internal temperature reaches 65c and held for 10 minutes.
Allow the product to cool before putting in the fridge.
The pumping brine does not require any salt to be added
This product contains 0.9% sodium nitrite
Made with all the necessary ingredients to cure meats with ease.
