Salt Cure Mix - Ideal for Curing Bacon and all Dried/Cured Meat - 200g

Salt Cure Mix - Ideal for Curing Bacon and all Dried/Cured Meat - 200g

Tongmaster

Salt Cure Mix - Ideal for Curing Bacon and all Dried/Cured Meat - 200g\n\nThis Salt Mix is used as an essential ingredient for curing meats.\n--With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat.\n\n--This pack can be used for dry curing or as a brine solution.\n\n--Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.\n\nLiquid cure method:\n--Weigh out 900g of cold water into a large clean tub\n\n--Add the salt cure mix and stir until completely dissolved.\n\n--Submerge meat in the solution and store below 5\u00B0C\n\n--Leave to cure for approx. 3-5 days\n\n--Remove the meat, rinse and drain.For every 100g of salt cure mix use 900g of water when making a liquid cure\n\nIngredients\nSea salt, Organic cane sugar, Preservative (E250)\n \nThis product now has Ingredients, allergen and nutritional information. \nPlease see the tabs below.\n\nDescription\n\nIngre.

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