Make your own mouth-watering ham at home with Misty Gully Maple Ham Cure.
Comes with complete instructions. See below for instructions on how to make bacon or ham:
1kg makes up to 8L of brine.
Easy to use:
Mix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.
Make enough brine to submerge your ham in it's container.
Use an injector to inject 25% of the meat's weight with brine. Our Stainless Steel Deluxe Injector is perfect for the job.
Soak for 4-10 days depending on the size of the meat.
After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt.
Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.
Allow to cool, slice, and enjoy!
It's simple, fun and delicious!
Contains: Sodium nitrite (0.85%)