Product Overview
Makes 10 to 12kg of ham or bacon approx.
No extra salt is required for the pumping brine.
The soaking brine will require salt. See instruction below.
Flavoured with sweet maple for additional taste.
Contains blended phosphates, colour stabiliser, curing salt and flavour enhancer.
Gives superb curing and colour stability with a fine flavour development and excellent preservation.
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.
5. After you have completed the instructions for pumping brine you will need to follow the below soaking brine instructions
this is your soaking brine.
The pumping brine does not require any salt to be added only the soaking brine.
INSTRUCTIONS FOR DRY CURE
at the end of 7 days wash off any left over cure, pat dry and follow instructions for cooking below.
INSTRUCTIONS FOR 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 90 - 100c until the internal temperature reaches 65c and held for 10 minutes.
Allow the product to cool before putting in the fridge.
this product contains 0.9% sodium nitrite
Made with all the necessary ingredients to cure meats with ease.
