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Ham Pickle Cure | WIB-C1112

Ham Pickle Cure

Unit = 2.84kg, Bag = 25kg

Directions:  Add 2.84 kg (6.25 lbs) cure to 11.35 liters (2.5 gal) water. Mix thoroughly. Pump boneless hams @ 10% prior to cooking, smoking or fermentation.

Ingredients: Salt, Sugar, Sodium Erythorbate, Sodium Nitrite (1.0%).

Allergens: There are No Allergens Present in This Product

Milk & Derivatives, Eggs, Soy, Wheat, Mustard & Sulphites(not present in this product, however, present in other products manufactured in the same line)

$14.95
   
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