Ham Pickle Cure
Unit: 2.84kg
Instructions: Add 2.84 kg (6.25 lbs) cure to 11.35 liters (2.5 gal) water. Mix thoroughly. Pump boneless hams @ 10% prior to cooking, smoking or fermentation.
Ingredients: Salt, Sugar, Sodium Erythorbate, Sodium Nitrite (1.0%).
*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: WIB-C1112
Original: $8.76
-65%$8.76
$3.07
Description
Unit: 2.84kg
Instructions: Add 2.84 kg (6.25 lbs) cure to 11.35 liters (2.5 gal) water. Mix thoroughly. Pump boneless hams @ 10% prior to cooking, smoking or fermentation.
Ingredients: Salt, Sugar, Sodium Erythorbate, Sodium Nitrite (1.0%).
*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: WIB-C1112
