Description
Directions: Full Bag – Dissolve 6.25kg of Cure in 45L of iced Water. Makes 150kg Meat. Pump at 35-40%
Half Bag – 3.125kg mix with 22.5Lt water makes approx 75kg Meat
Third of a Bag – 2.08kg mix with 15lt water makes approx 50kg Meat
Quarter of a bag – 1.562kg mix with 11lt water makes 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 Meat will need up to 3lt Brine to inject and up up to 3lt Brine to soak.
Lasts for 12 Months – Seal & Store in a dry cool area.
Mix with cold water below 5 degrees
Curing & Smoking Temperatures
Bacon – 58 – 62/c
Ham – 68 – 72/c
Small Goods – up to 75/c
