Maple Ham Cure – 1kg
*Registered Postage Australia Wide
*International Postage UNAVAILABLE for this item
Dissolve 130gms of cure to each 1 litre of water to make the brine. Place in a deep plastic or glass container, ensuring that there is enough water to fully cover the meat. Keep in fridge for 24 hours for every 500gms of meat.
Inject 25% of the mix into large pieces of meat or meat with a bone. At the end of the curing stage soak the meat for at least 2 hours (change water twice) to remove excess cure. Then slice a small piece of meat and cook in a frying pan, if it is still too salty return to fresh water for another hour. Then cook or smoke the meat until the internal temperature of the meat reaches at least 65 degrees celsius. Refrigerate or freeze the meat once cooled.
Salt, Sugar, Mineral Salts (45, 5001), Dextrose, Antioxidant (316), Food Acid (331), Humectant (1520), Colour (150d), Natural Maple Flavouring, Nature Identical Flavour. (contains 4% Sodium Nitrates).
N.B. Please read above for the full list of ingredients! If you have allergies to this item you are purchasing at your own risk.
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