400g of Smoke Cure mix salt for Bacon or Ham will Dry cure 10Kg of meat!!

400g of Smoke Cure mix salt for Bacon or Ham will Dry cure 10Kg of meat!!

400g of Smoke Cure mix salt for Bacon or Ham will Dry cure 10Kg of meat!! product description :

• 400g of Smoke Easicure Bacon and Ham cure mix
• This cure mix contains the necessry ingredients for successful curing i.e. cure and salt to produce traditional style bacon or ham with great colour, texture and a smokey taste! - To every 40g of cure use 1Kg of meat.
• Loin or Belly Pork: 100%, 10kg. Easicure Smoke Cure Mix: 4.0%, 400 grams.
• Method: 1. De-bone and trim loin and belly. ( or other meat) 2. Ensure curing salt is distrubted evenly, particularly in pockets and cavities. 3. Vacuum pack meat. 4. Allow to cure one day per half inch (13mm) thickness of meat, plus 2 days. 5. Store at 2oC - 4oC. 6. Turn every 2 days. Apply date sticket for your own records. 7. Once curing process is finished, rinse off excess salt and ensure meat is fully dried before slicing and packing. 8. Take care to avoid contact with other meats in fridge to avoid cross-contamination by nitrate.

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