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$22.95
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Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat).
After removing from the fridge, soak your meat for an hour or more to remove any excess curing salt.
Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.
Allow to cool, slice, cook and enjoy!
It’s simple, fun and delicious!
Contains: Sodium nitrite (0.45%)
Ingredients:
- Salt, Sugar, Mineral Salts (451, 500), Dextrose (Tapioca or Maize), Antioxidant (316), Acidity Regulator (331), Flavour, Preservative (221).
Specifications
Dimensions
Dimensions: Depth
140mm
Dimensions: Height
300mm
Dimensions: Width
220mm