DRY CURE

Description

Usage: 50g per kg meat. Rub onto meat place in a bag vacuum deal or remove air from bag and seal. Leave in the chiller for a minimum of 10 days.  It is normal to see liquid inside the bag. Once the curing is complete, remove the meat from the bag, rinse with chilled water, and drip dry. The product can be smoked if required. The product is now ready to cook and consume. Dry Cure premix contains 0.25% Sodium nitrite.

Ingredients: Salt, Sugar, Maltodextrin, Mineral Salt (450), Antioxidant (316), Acidity Regulator (575) Preservative (250) Colour (122)

Store in a cool dry place