JB’s All Purpose Cure #2- 5kg

Directions:For pumping ham use 500gm to 4L water. Pump @ 20%. For pumping bacon use 500gm to 4.2L water. Pump @ 12%.  For dry cure bacon use 500gm for 12.5kg(27.5lbs) meat. Cure 1.5days/lb. For sausage use 500gm for 25kg(55lbs) meat.

Ingredients: Salt, Sodium Erythorbate, Sodium Nitrite, Sodium Bicarbonate.

Allergens: There are No Allergens Present in This Product

Eggs, Milk & derivatives, Soy, Added sulphites greater than 10ppm, Wheat & Mustard (Not present in this product, however, present in other products manufactured in the same line).

$25.00

Out of stock

Additional information

Weight 0.0000000 kg
Dimensions 0.0000000 × 0.0000000 × 0.0000000 cm