Ham & Bacon Cure 3.18kg For curing bacon, ham or poultry. Contains 6.25% Sodium Nitrite.
Usage:
- for Ham: Dissolve 3.18kg (Including cure pack) in 20.4L (4.5 gal.) cold water.
- for Bacon: Dissolve 3.18kg (Including cure pack) in 22.7L (5 gal.) cold water.
- As a dry rub: Combine 10g of cure for every 90g of seasoning mixture. Coat meat with mixture and rub in well. Shake off excess.