Maple Ham Cure

Make your own ham at home! It's easy, fun and tastes amazing!

390 gram bag makes 3 litres of brine.

Mix 130g of the cure per 1 litre of water to make a brine. 

Make enough brine to submerge your ham in its container. Use an injector to inject 25% of the meats weight with brine. Soak for 4 - 10 days depending on the size of the meat. 

After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt. Then smoke or cook it until you reach an internal temperature of 65 - 68 degrees celsius. 

Allow to cool, slice and enjoy!

Ingredients: Salt, sugar, mineral salts (451, 500), dextrose (tapioca maize), antioxidant (316), sodium nitrite (0.65%), acidity regulator (331), flavour.  

Warning: This product contains nitrites which are essential for the safe production of the ham - do not ingest directly.