Supercure
Unit: 2.5kg
Instructions: Â
Emulsion Products: Add max. 454gm (1lb) Supercure to 45.36 kg (100 lbs) raw emulsion prior to cooking, smoking or fermentation.
Side Bacon: Add max. 454 gm (1lb) Supercure to 39.8 liters (6.55 gal) of brine. Pump skinless bellies @ 14%.
Boneless Hams: Add max. 454 gm (1lb) Supercure to 28.2 liters (7 imp. gal) of brine. Pump @ 24%.
Ingredients: Salt, Sodium Nitrite (6.4%), Propylene glycol (mfg. aid)
*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:Â WIB-C134-2.5kg
Original: $6.57
-65%$6.57
$2.30
Description
Unit: 2.5kg
Instructions: Â
Emulsion Products: Add max. 454gm (1lb) Supercure to 45.36 kg (100 lbs) raw emulsion prior to cooking, smoking or fermentation.
Side Bacon: Add max. 454 gm (1lb) Supercure to 39.8 liters (6.55 gal) of brine. Pump skinless bellies @ 14%.
Boneless Hams: Add max. 454 gm (1lb) Supercure to 28.2 liters (7 imp. gal) of brine. Pump @ 24%.
Ingredients: Salt, Sodium Nitrite (6.4%), Propylene glycol (mfg. aid)
*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:Â WIB-C134-2.5kg
