Dunninghams Dry Cure 1kg

Usage

50g per kg meat. Rub onto meat place in a bag, vacuum seal or remove air from bag and seal. Leave in the chiller for min 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. Product can be smoked if required. Product is now ready to cook and consume. Dry Cure premix contains 0.26 Sodium Nitrite. Please note there are no permissions in the Food Standards Code to add Nitrite Cures to Fish Products.