Ham Cure – 1 Kg Make Ham & Bacon – Maple Flavour – Just Add Meat – Free EXPRESS Shipping

This COMPLETE Maple Flavoured pack – makes it so easy – because nothing but meat (& water) is needed

You see usually to make Ham or Bacon you have to add Cure and salt and sugars (with lots of calculations) and sometimes other flavours to make for a really tasty meat – but this special blend contains EVERYTHING that you need, and makes it so simple to make home-made Ham or Bacon.

For Ham – just buy the Pork leg or shoulder in the sizing that you choose. For Bacon, get hold of some Pork belly or Pork loin.

Then mix this one-kilogram pack with 7.5 litres of cold water (this ratio can be halved for smaller cuts).

Weigh the Pork – and then calculate how much you need to “pump” it to get a 25% increase in weight; before putting it into the fridge (in a plastic or stainless container) in the remaining brine for approximately 5 – 7 days.

To calculate the pump – just take the weight of the meat and add 25% to it, e.g. for 700 grams use a calculator and do add 25% – which equals 875 grams, 550 grams pumped 25% = 687 grams.

The pumping is best achieved with one of my 50 ml Marinade injectors – or my Stainless injectors (at extra cost).

Then it’s just a matter of cooking the Ham or Bacon, which can be achieved in a smokehouse (to an internal temperature of 66 degrees Celsius) – OR – simmer in water at 85 degrees Celsius for a couple of hours. Both methods will need to be chilled at room temperature for a period before being refrigerated. 

Get started with this 1 Kilogram of the Ham or Bacon Cure – Free EXPRESS Shipping