Curing and salting meats are some of the oldest forms of preserving.
pineapple cure produces a delicious corned beef but it can also be used safely to process other meat (pork, chicken, turkey, etc).
Gives superb curing and color stability with a fine flavor development and excellent preservation.
simply use your desired amount and seal the bag for later
1. Use a food safe bucket or tub for the brine mix
2. Mix the cure and your desired amount of salt
for best results use a Salinometer or brine tester
in with 45 liters of water, Stir until they dissolve.
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 or freeze.