MOIST® MEAT CURE - Cure and create succulent juicy cured Ham, Bacon, Corned Beef, Pastrami, and Jerky.
It is a combination of our MOIST® moisture binding Hydration Mineral Salts plus Prague #1 Pink Curing Salt, Dextrose(Glucose) and Anti Oxidants. It's a DIY MEAT CURE. Cures all Meats.
Mix 12g or 2 teaspoons of MOIST® MEAT CURE into 1ltr water, plus 4 level teaspoons smoked or plain salt.
Add honey, Maple Syrup or spices etc if needed. Large Chunks of meat need to be Injected and Brined, small pieces can just be brined.
Make enough Brine to fully submerge meats. Briner Bags work well as you can squeeze the air out easily.
MEAT CURE contains nitrites and colour enhancer. This is what gives bacon and ham that “pickled” flavour and colour.
Make your own Corned Beef Silverside with MOIST MEAT CURE. Use it to Inject Girello, Silverside, or Brisket, then Brine it in same solution for 7 days.
Maker tender Jerky: Brine Beef strips overnight, then smoke or bake in low heat to create tender soft tasty Jerky. Sprinkle with GUNPOWDER RUB !
METHOD: Dissolve MOIST® MEAT CURE in cool water before adding salt.
Use our 1ltr 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 Use our STANDUP FRIDGE BRINER BAGS or Huge 34" high Briner Bag for a full Lamb or Pig.
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.
After 7 days. thoroughly rinse salt off, then smoke it.
More curing info: Prague #1.
SEE amazingribs.com POSITIVE REVIEW OF NITRITE CURING SALT