Ham Pickle Cure

Unit: 2.84kg

Instructions: 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%).

*though not necessarily in this product - milk & derivatives, mustard, eggs, soy, sulphites & wheat may be in products manufactured on the same line / in the same facility*

Product Code: WIB-C1112