This cure makes the most beautiful Ham, you simply soak the ham in brine for 5-10 days depending on its size. Soak for an hour or more to reduce the salty flavour after cooking, then smoke or cook it in your oven until you reach the required internal temp of 65°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).
130g of cure per litre of water.
This brine/cure contains nitrites (6.25%).
Comes in a strong food grade lidded bucket.