Gold Star Cure 6.25 kg

$0.00

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.

SKU: 120169 Category: Tag:

Description

Directions: Dissolve 6.25kg of Cure in 45L of iced Water. Pump at 35-40%

FULL BAG – 6.25kg mix with 45Lt water makes approx. 150kg Meat.

HALF BAG – 3.125kg mix with 22.5Lt water makes approx 75kg Meat

THIRD OF A BAG – 2.08 mix with 15Lt water makes approx 50kg Meat

QUARTER OF A BAG – 1.562kg mix with 11Lt water makes approx 37.5kg Meat

EIGHTH OF A BAG – .781kg mix with 5.62Lt water makes approx 18.75kg Meat

Always mix up a little extra for soaking

10Kg of Meat will need upto 3Lt of Brine to inject and upto 3Lt of Brine to soak

LASTS FOR 12 MONTHS – SEAL & STORE IN DRY COOL AREA

MIX WITH COLD WATER BELOW 5c

CURING & SMOKING – TEMPERATURES

Bacon – 58-62 degrees

HAM – 68-72 degrees

Small Goods – upto 75 degrees

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