MISTY GULLY Maple Ham Cure 1kg

Ingredients: Salt, Sugar, Mineral Salts (451, 500), Dextrose (Tapioca or Maize), Antioxidant (316), Acidity Regulator (331), Flavour, Preservative (221).

Easy to use:

Mix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.

Make enough brine to submerge your ham in it’s container.

Use an injector to inject 25% of the meat’s weight with brine. Our Stainless Steel Deluxe Injector is perfect for the job.

Soak for 4-10 days depending on the size of the 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!