Montreal Smoked Meat Kit 4.35Kg
Part 1 = 3.875 kg; Part 2 = 0.375 kg
Dissolve full bag of part 1 and part 2 in 23 litre water (5 gal)
Inject 15% to 20% by weight, allow curing in the pickle at least 1 day or tumble it
Ingredients: Salt, Sodium Phosphate, Sugar, Hydrolyzed Plant Protein (Corn), Sodium Erythorbate, Sodium Nitrite (0.5%), Spice extract.