Product Overview
Denco Pineapple Ham And Bacon Cure 2.7Kg
A curing compound for the production of smoked hams and bacon with blended phosphates, colour stabiliser, curing salt and flavour enhancer.
Flavoured with a touch of sweet pineapple for improved taste.
Gives superb curing and colour stability with a fine flavour development and excellent preservation. Contains 21 grams per kilogram Nitrite curing salt.
Method:
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
