Pineapple Corned Beef or Pickled Pork – Meat Cure 525 grams – Free EXPRESS Shipping
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Curing and salting are among the oldest forms of meat preservation. Our Pineapple cure produces delicious corned beef and can also be used to safely process other meats, e.g. (pork, chicken, turkey, and game).
- This is a curing compound for the production of corned beef etc, complete with blended ingredients – nothing but meat, salt and water is needed.
- Flavoured with a hint of pineapple for taste.
- A professional cure, with fine flavour development and excellent preservation.
- One pack of cure will make up to 45 Litres of Brine, but you can also halve or quarter it – use the desired amount and seal the bag for later.
Method
- Use a food-safe stainless or plastic bucket or tub for the brine mix
- For a full pack, mix cure with 45 Litres of COLD water, stir well until fully dissolved (you can cut this back to 1/4 – 1/2 pack).
- Add 4.5 Kg of salt per pack and stir to dissolve.
- Using a brine pump and needle, or marinade injector, inject the brine into the meat repeatedly, this makes sure the cure is evenly dispersed.
- Place the meat into the remaining brine – and soak (refrigerated) for 2 days.
- After use – dispose of the brine thoughtfully – makes a great weedkiller!
Cooking
Place meat in a large saucepan, and add enough water to cover, bring to the boil. Add some onion, celery, carrot, garlic, bay leaves, peppercorns, and 1 tsp salt (or to taste). Simmer, partially covered, over medium heat for 1.5 – 2 hours until meat is tender or you reach an internal temperature of 71C when measured with an internal probe thermometer.
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