This cure makes the most beautiful Ham, you simply soak your ham in the brine for 2-7 days depending on its size, soak for an hour or more to reduce the salty flavour after cooking, then smoke in your smoker or cook it in your oven until you reach the required internal temp of 65 degrees C or over.
The Maple sugar flavour adds a lightly sweet mellow touch to your Ham and is so easy to use. If you are cooking a large ham with a bone we recommend injecting the brine as deeply as possible (inject 25% of the dry weight of the ham). Our Stainless Steel Deluxe Injector is perfect for the job.
130g of cure per litre of water.
This brine/cure contains nitrites.