Make your own mouth-watering ham at home with Misty Gully Maple Ham Cure.

Comes with complete instructions. See below for instructions on how to make bacon or ham:

 1kg makes up to 8L of brine.

 Easy to use:

Mix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.

Make enough brine to submerge your ham in it's container.

Use an injector to inject 25% of the meat's weight with brine.

Soak for 4-10 days depending on the size of the meat.

After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt.

Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.

 Allow to cool, slice, and enjoy!

 It's simple, fun and delicious!

 Contains: Sodium nitrite (0.85%)

Salt, Sugar, Mineral Salts (451, 500), Dextrose (Tapioca or Maize), Antioxidant (316), Acidity Regulator (331), Flavour, Preservative (221).

Please note that we can only pack Beef Steaks and Chicken Breast singularly, all other products have a minimum of 2 pieces or 200 grams per bag unless otherwise
stated.

All of our online products are vacuum sealed except for our fresh Sausages, Rissoles and Burgers, Pastries and crumbed products. Eg: Schnitzels, Chicken Kievs, Nuggets.

Our online delivery orders are packed neatly in a thick cardboard box with an insulated liner, complete with plenty of gel ice packs, all of which are recyclable*. This box can keep your order cool for up to 2 hours after delivery.

*Liner and gel packs RedCycle approved.

Item availability varies in-store and online. If you are looking for this item in-store it is always best to call ahead to confirm availability.

Alternatively, place an order online for store pickup or home delivery.

You can contact your local store here: Find Your Store