Dissolve the 525 gram bag of cure with 4.5kg of salt and 45lt of water.

A rapid curing agent without colouring/reddening agent, suitable for all types of small goods and cured products. Ideal for dry curing. Contains 110 grams per kilogram Nitrite curing salt.

For cooked small goods use 60 grams to 45kg of finished product.   For Injection/Cover Pickle use 30 grams to 4.5 lt of brine.

For Corned Beef use 3.7g per litre of pumping brine.

For small goods use 1g per kg of finished product

A curing compound for the production of smoked hams and bacon with blended phosphates, colour stabiliser, curing salt and flavour enhancer. Flavoured with a touch of sweet pineapple for improved taste. Gives superb curing and colour stability with a fine flavour development and excellent preservation. Contains 21 grams per kilogram Nitrite curing salt.

Dissolve the 2.7kg bag of cure in 45lt of iced water, add salt to desired level

Directions:  Use 1kg Ham Cure with 1kg of salt per 10lt of water.

A complete curing compound for whole leg hams, smoked hams and bacon. Flavoured with sweet pineapple for improved taste. Contains blended phosphates, colour stabiliser, curing salt and flavour enhancer. Gives superb curing and colour stability with a fine flavour development and excellent preservation.
PLEASE NOTE THIS PRODUCT ALREADY CONTAINS SALT.

Dissolve the 6.25kg bag of cure in 45lt of iced water.

Makes 45L

Makes 45L