Gold Star Ham and Bacon Meat Cure 1KG

GOLD STAR Ham and Bacon Cure – 1kg
Create Perfect Ham and Bacon with Sweet Pineapple Flavor

Achieve premium quality ham and bacon with GOLD STAR Ham and Bacon Cure.
This complete cure is specially formulated to give your meats superb flavor development, color stability, and excellent preservation.
Infused with a sweet pineapple flavor, this cure enhances the taste of your ham and bacon, making it the perfect choice for home curers and professional meat processors alike.
The easy-to-follow instructions and high-quality ingredients ensure consistent, delicious results every time.

Key Features:

• Complete Cure: No extra salt needed for the pumping brine – just add water to start the curing process.
• Sweet Pineapple Flavor: Adds a subtle, delicious sweetness to your ham and bacon for an enhanced taste experience.
• Excellent Curing and Color Stability: Ensures a firm texture, vibrant color, and long-lasting preservation of your cured meats.
• Makes 10 to 12kg of Product: A 1kg bag of GOLD STAR Ham and Bacon Cure yields approximately 10 to 12kg of cured ham or bacon.
• Contains Sodium Nitrite & Cure #1: Ensures safe and effective curing with optimal flavor and preservation.

How to Use:

Pumping Brine Instructions:

1. Prepare the Brine: Use a food-safe container to mix 1kg of GOLD STAR Ham and Bacon Cure with 7.5L of iced water. Stir until fully dissolved.
2. Inject the Brine: Using a brine needle, inject the brine into the meat repeatedly, ensuring the cure is evenly dispersed. Note: the meat will become firmer as the brine is absorbed.
3. Reinforce the Injection: To ensure the brine stays in the meat, change the direction of the needle while using the same entry hole.

Soaking Brine Instructions:

1. Prepare the Soaking Brine: With the remaining brine, add 5L of water and 200g of salt, stirring until dissolved.
2. Soak the Meat: Place the meat in the soaking brine and leave it for a minimum of 4-5 days, turning occasionally.

Cooking Instructions:

1. Insert the Probe: Insert a meat thermometer into the center of the meat, ensuring it does not touch the bone.
2. Cook: Cook the ham or bacon at 120°C until the internal temperature reaches 65°C and hold it at this temperature for 10 minutes.
3. Cool and Store: Allow the product to cool before refrigerating.

Allergens:
This product contains sodium nitrite. It is made on equipment that processes products containing other allergens as per FSANZ Standard 1.2.3.

GOLD STAR Ham and Bacon Cure is your go-to solution for crafting perfectly cured ham and bacon with a sweet, flavorful twist.
Whether you're curing whole leg hams, smoked hams, or bacon, this premium cure delivers delicious, long-lasting results that will impress every time.