Maple Ham And Bacon Cure 1kg

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Product Overview

Maple Ham Meat Cure 1kg
Makes the most amazing Ham and bacon.

Makes 10 to 12kg of ham or bacon approx.

This cure is a complete cure, meaning all you have to do is add water.
No extra salt is required for the pumping brine.
The soaking brine will require salt.
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.

1.Use a food safe container for the brine mix

2. Mix the cure with 7.5 litres of iced water
Stir until dissolved.
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.
4.With the remaining brine add 5 Litres of water with 200 grams of salt, stir until dissolved, this is your soaking brine, leave in brine for a minimum of 4 to 5 days

The pumping brine does not require any salt to be added

this product contains 0.9% sodium nitrite
Made with all the necessary ingredients to cure meats with ease.


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  • 5
    The best dam cure on the market

    Posted by Trent Egan on 23rd Apr 2021

    This is the best dam cure on the market, forget all that other over priced stuff that has been coming out as of late in a jar for $20. use the stuff that the butchers use, you wont be disappointed

  • 5
    Good product easy to use

    Posted by Richard Stokes on 15th Sep 2020

    Would buy again!

  • 5
    Maple Ham and bacon cure

    Posted by paul hartney on 9th Jul 2020

    Was hesitant to use commercial curing products .but after using the above product its all I will use in the future. Slight sweetness and great moisture retention properties in both ham and bacon