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Maple Ham/Bacon Cure (10kg)

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Product Description

This cure makes the most beautiful Ham or Bacon, you simply soak your ham in the brine or dry rub your pork belly for 5-10 days depending on its size, soak for an hour or more to reduce the salty flavour prior to cooking, then smoke in your smoker or cook it in your oven until you reach the required internal temp of 68 degrees C or over.

The Maple sugar flavour adds a lightly sweet mellow touch to your Ham or Bacon 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 (25% of the liquid mix).

This brine/cure contains nitrites (6.25%).

Comes in a strong food grade lidded bucket.

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