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  • MOIST® MEAT CURE. 200g HYDRATION SALTS & PRAGUE #1 PINK SALT BRINE & INJECTION CURE POWDER

    $10.00

    MOIST® MEAT CURE - Cure and create succulent juicy meats. MEAT CURE is a combination of our MOIST® moisture binding triple Hydration Salts Blend, Prague #1 Pink Curing Salt, Dextrose(Glucose) and Anti Oxidants. If only ordering this, select the $13 bag including Postage.

    Makes cured low extension Meat Products, Corned Beef, Bacon, and Ham as it contains nitrites and colour enhancer. This is what gives bacon and ham that “pickled” flavour and colour. Brine Pork Belly into Bacon, or turn Pork into Ham with the same Brining solution used commercially by Australian Ham, Bacon and Smallgoods factories. Cures all meats.

    This Product is not available to the Public, but we negotiated a deal with the Australian Manufacturer so we could make it available to us BBQ'rs.

    Manufacturer recommendation for a typical Brine Soak of 3kg Brine for 1kg of meat: 
    1,000g___or___1kg_______Pork Belly 
    2,784g________2.7ltrs_____Ice water                              
    48g___________2 tbsp_____MOIST® MEAT CURE       
    88g___________1/3 cup____Salt (smoked or plain)
    30g___________1 tbsp_____Sugar/Honey/Maple
    50g___________2 tbsp_____Spices eg.Peppercorns/Mustard Seeds/Bay leaves etc.  
    4,000g________4kg                                                                                      

    METHOD: Dissolve MOIST® MEAT CURE in cold water before adding salt & sugar. Use our 1.25ltr SHAKER WITH AGITATOR BALL to easily blend all ingredients. Try our Smoked Salts in the Brine for a smokey flavour. Soak Pork Belly in Brine at 4C or below, for 7 days ensuring meat is fully submerged. Cut larger pieces smaller or you will need to inject them to ensure thorough Brine absorption. If curing whole pork leg, inject around the bone and inject larger pieces of meat in multiple adjustable squirts with our INJECTOR GUN.  
    Hang briefly to dry out, then smoke it. 

    Food grade Hydration Salts are used in meat products for several reasons such as changing and/or stabilizing of pH value, increasing water holding capacity, decreasing losses of weight in cooking, improving texture, tenderness, juiciness, colour and flavour. In addition, phosphates in meat products are a valuable source of dietary phosphorus which is an essential mineral for a healthy body. More curing info: Prague #1

    N.B. If you have low quality or alkaline water, buy a 5ltr cask of PUREAU WATER from the Supermarket as it's the purest water on the market at 0 parts per million, our TDS gauge verified it is 0ppm. Alkaline water adversely affects the PH level of Hydration Salts.