Maple Ham And Bacon Cure 1kg

Maple Ham Meat Cure – 1kg
Create Perfect Ham and Bacon with a Touch of Sweet Maple Flavor

Achieve the ultimate in ham and bacon making with our Maple Ham Meat Cure.
This complete cure is designed for simplicity and delicious results. With the sweet touch of maple flavor, this cure ensures superb curing, color stability, and a fine, well-developed flavor.
Perfect for both beginners and experienced meat curers, Maple Ham Meat Cure takes the guesswork out of the process, delivering consistent, high-quality results every time.

Key Features:

• Complete Cure: Simply add water – no extra salt required for the pumping brine, making it quick and easy to use.
• Sweet Maple Flavor: Adds a delicious, subtle sweetness to your ham and bacon, perfect for enhancing the savory taste of cured meats.
• Excellent Curing and Color Stability: Achieves fantastic preservation, flavor development, and a stable color for a perfect final product.
• Makes 10 to 12kg of Ham or Bacon: A 1kg bag of cure will yield 10 to 12kg of cured meat, ideal for home curing or small batches.
• Contains Sodium Nitrite & Cure #1: Ensures proper curing and preservation, with a balance of phosphates, color stabilizers, and flavor enhancers.

How to Use:

Pumping Brine Instructions:

1. Prepare the Brine: Use a food-safe container to mix 1kg of 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 even distribution. Note: the meat will firm up as the brine is injected.
3. Reinforce the Injection: Change the direction of the needle while using the same entry hole to keep the brine evenly distributed in the meat.

Soaking Brine Instructions:

1. Prepare the Soaking Brine: With the remaining brine, add 5L of water and 200g of salt. Stir 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.

Dry Cure Option (Optional):

1. Coat the Meat: If you prefer dry curing, simply coat the meat with the cure and place it in a zip-lock bag.
2. Turn Daily: Turn the bag each day for at least 7 days.
3. Wash and Dry: After 7 days, wash off any remaining cure, pat the meat dry, and follow the cooking instructions below.

Cooking Instructions:d

1. Insert 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 90-100°C until the internal temperature reaches 65°C and hold it there 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 also processes products containing other allergens as per FSANZ Standard 1.2.3.

Maple Ham Meat Cure is your go-to solution for creating professional-quality ham and bacon with ease.
Enjoy the rich flavor of sweet maple, perfect texture, and long-lasting preservation in every batch!