Ingredients: Salt, Sugar, Mineral Salts (451, 500), Dextrose (Tapioca or Maize), Antioxidant (316), Acidity Regulator (331), Flavour, Preservative (221). Contains: Sodium nitrite (0.45%)
Easy to use:
Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your 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, cook and enjoy!