All Purpose Cure #1
Unit: 500 grams
Instructions:
-
For Hams:
- Dissolve 500g of curing salt in 4 liters of water.
- Inject or pump the solution at 20% of the ham's weight.
-
For Bacon:
- Dissolve 500g of curing salt in 2.8 liters of water.
- Inject or pump the solution at 12% of the bacon's weight.
-
For Sausage: (F.S. Cure is the generally recommended alternative for sausage.)
- Mix 500g of curing salt directly with 25kg (55 lbs) of meat before processing.
Ingredients: Salt, Sodium Nitrite
*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-JBS10000A
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Unit: 500 grams
Instructions:
-
For Hams:
- Dissolve 500g of curing salt in 4 liters of water.
- Inject or pump the solution at 20% of the ham's weight.
-
For Bacon:
- Dissolve 500g of curing salt in 2.8 liters of water.
- Inject or pump the solution at 12% of the bacon's weight.
-
For Sausage: (F.S. Cure is the generally recommended alternative for sausage.)
- Mix 500g of curing salt directly with 25kg (55 lbs) of meat before processing.
Ingredients: Salt, Sodium Nitrite
*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-JBS10000A
