Misty Gully Maple Ham Cure 1kg



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%)



Product Reviews

See All 20 Customer’s Reviews Write a Review
  • Maple ham cure

    Posted by Rudy on 7th Oct 2019


    What an easy product to use.. instructions were easy to follow, i am making german pork knuckle for Oktoberfest at home.
    I can’t wait for the weekend to get the spit going.

  • Misty Gully Ham Cure

    Posted by Bill Redsahw on 23rd Aug 2019


    Absolutely brilliant product. It produces a very tasty ham.

  • Great simple cure

    Posted by Mark Pitts on 26th May 2019


    Second time I have used this cure, same good result both times I have done both venison and pork hams.

    One part of the instructions can be confusing

    ”inject 25% of the total weight of the ham”

    If you need 6 litres of brine to cover your hams that's 6 x 130grams of cure = 780 grams of dry cure. Then you make up additional brine using a ratio of 25% of the 780 grams, 780/4= 195 grams , 195 grams/130 grams= 1.5 litres of water mixed with 195 grams of dry cure will make the right amount of brine to inject.

See All 20 Customer’s Reviews