Misty Gully 'Maple Ham' Cure 1kg
Make your own mouth-watering ham at home with Misty Gully Maple Ham Cure!
See below for instructions on how to make bacon or ham:
1kg makes up to 8L of brine.
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.
- 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, and enjoy! It’s simple, fun and delicious!
Make your own mouth-watering ham at home with Misty Gully Maple Ham Cure!
See below for instructions on how to make bacon or ham:
1kg makes up to 8L of brine.
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.
- 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, and enjoy! It’s simple, fun and delicious!
