Complete Cure Premix 2.7Kg
Price: $22.00
Our complete cure premix is the easiest way to cure any meat you desire, including beef, pork, lamb, venison, chicken and fish. Unlike other cures, adequate salt levels are already pre-mixed, so all you need to add is water!Method for Complete Premix Cure
Ingredients
2.7 Kg Complete Cure Premix
22.5 Kg Cold Water
Makes 22.5 Lt of Brine
(For smaller batches, use above ingredients in the same ratio).
Method
1. Mix cure with cold water in required quantity until completely dissolved.
2. Using a brine pump and needle, inject the brine into the meat muscle repeatedly, ensuring the cure is evenly dispersed in small quantities. As a guide, the meat being cured should weigh @ 35 to 40% more after pumping. If curing small products like fish or chicken, pumping may not be necessary.
3. Place remaining brine mix into a container, and immerse the meat completely in it. Refrigerate and leave to soak for at least 24 hours. This soaking period should be adequate for both pumped products, and for small products like chicken or fish for which pumping is unnecessary.
4. Remove cured product from brine, drain and dispose of the remaining liquid. Products like corned beef or pickled pork can now be packed and frozen for storage. Products like ham, bacon, and smoked chicken or fish can now be cooked and/or smoked as desired.
