JB's Home Cure

Unit: 345 grams

A cure you can use at home to make your own ham or bacon, either its own, or in combination with our home cure seasoning. 

Instructions:

For pumping ham - use 345 grams to 4.5L (litres) water. Pump at 20%.

For pumping bacon use 515 grams to 4.5L water. Pump at 12%.

For sausage use 690 grams for 45.36kg meat.

Ingredients: Salt, Sodium Erythorbate, Sodium Nitrite, Sodium Bicarbonate.

*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: FS-JBS11110A