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Maple Ham Cure (5kg BUCKET)

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Product Description

This cure makes the most beautiful Ham, you simply soak your ham in the brine for 5-10 days depending on its size, soak for an hour or more to reduce the salty flavour after 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 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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Product Reviews

  1. hunters rewards 5 Star Review

    Posted by on 17th Dec 2017

    this is the best thing i have come across.i have used it on rabbits,venison,duck,fish and every one raves about my smoked foods it makes me a legend when ever i give it out

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