Description

Make your own ham at home. Its easy, fun and it tastes amazing!

Comes with complete instructions.

1kg makes up to 8L of brine.

Which cut should you use?

Hind Leg: For a full leg of ham.

Lower shoulder: For a picnic ham.

Directions

• Weight your meat then place in a deep plastic or glass container.
• To make brine, dissolve 130g of Misty Gully Maple Ham Cure per litre of water. Make enough brine to fully cover the meat in its container.
• Inject 25% of the total weight of the ham with additional brine. For eg - a 4kg leg of ham should be injected with 1L of brine. Pump onto thick sections of meat or in near the bone to ensure a through cure.
• Keep in a fridge for 24 hours for every 500g of meat.
• Once cured, rinse the meat to remove excess cure then soak the meat in cool water for 3-4 hours, changing the water every hour, to reduce excess saltiness.
• Cook in oven/smoker at 110cuntil your meat reaches an internal temp of 65c.
• Set aside to cool completely. Slice/ cook as desired.

It’s simple, fun and delicious!

Warning:

This product contains nitrites which are essential for the safe production of Ham.

Do Not Ingest directly.

Use Only as directed.

Keep out of reach from children and pets.

Nutritional Information

Per 100gm

Ingredients

• Salt.
• Sugar
• Mineral Salts(Tapioca, Maize)
• Antioxidant(316)
• Acidity Regulator(331)
• Preservative(250)