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