MOIST® MEAT CURE - Cure and create succulent juicy Moist cured meats, it is a combination of our MOIST® moisture binding Hydration Mineral Salts, Prague #1 Pink Curing Salt, Dextrose(Glucose) and Anti Oxidants. It's a DIY MEAT CURE.
Mix 12g or 2 teaspoons of MOIST® MEAT CURE to 1ltr water, plus 4 level teaspoons good smoked or plain salt.
Add honey, Maple Syrup or spices etc if needed.
Make enough Brine to fully submerge meats. Briner Bags work well as you can squeeze the air out easily.
Curing salts come in 3 colours: Pink, White, Yellow, but all 3 create pinkish cured meats as it is the Nitrite curing process that colours the meat.
Makes cured low extension Meat
Products, Corned Beef, Bacon, soft Jerky, 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.
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
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 ZIPLOCK 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.