GOLD STAR Ham and Bacon Cure 1kg
This cure is a complete cure, meaning all you have to do is add water.
No extra salt is required for the pumping brine.
The soaking brine will require salt.
A complete curing compound for whole leg hams, smoked hams and bacon.
Flavoured with sweet pineapple for improved taste.
Contains blended phosphates, colour stabilizer, curing salt and flavour enhancer.
Gives superb curing and colour stability with a fine flavour development and excellent preservation.
1.Use a food safe container for the brine mix
2. Mix the cure with 7.5 litres of iced water
Stir until dissolved.
3.Using a brine needle inject the brine into the meat repeatedly making sure the cure is evenly dispersed note the meat will become firm.
4.With the remaining brine add 5 Litres of water with 200 grams of salt, stir until dissolved, this is your soaking brine, leave in brine for a minimum of 4 to 5 days
The pumping brine does not require any salt to be added
this product contains 0.9% sodium nitrite
Made with all the necessary ingredients to cure meats with ease.