This product is a cure containing all natural colours and preservatives.
Cook before consumption. When cooked, provides a sweet flavoursome taste.
Recommended directions for use:
Add 400g of premix to 4.0L of water. Add salt as required.
Salt, Dextrose, Emulsifier (451), Beetroot Powder, Antioxidant (316), Sugar, Spice Extract.
INSTRUCTIONS FOR PUMPING BRINE
1.Use a food safe container for the brine mix
2. Mix the cure with 4.0LT 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.Using the same hole but changing direction of the needle will help keep the brine in the meat.
With the remaining brine add 5LT 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 only the soaking brine.
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 120c until the internal temperature reaches 65c and held for 10 minutes.
Allow the product to cool before putting in the fridge.