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All Purpose Cure #2
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 4.2 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 with 25kg (55 lbs) of meat before processing.
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-JBS10010A / Unit: 500 grams
$1.02
Original: $2.92
-65%All Purpose Cure #2—
$2.92
$1.02
Description
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 4.2 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 with 25kg (55 lbs) of meat before processing.
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-JBS10010A / Unit: 500 grams
