{"product_id":"misty-gully-maple-ham-cure-1kg","title":"Misty Gully Maple Ham Cure 1kg","description":"\u003cp\u003e\u003cspan\u003e1kg makes up to 8L of brine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEasy to use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMake enough brine to submerge your ham in it’s container.\u003c\/p\u003e\n\u003cp\u003eUse an injector to inject 25% of the meat’s weight with brine.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur Stainless Steel Deluxe Injector is perfect for the job.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSoak for 4-10 days depending on the size of the meat.\u003cbr\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAfter removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThen smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tamworth Antiques and Collectables","offers":[{"title":"Default Title","offer_id":45188044816499,"sku":"mgmhc1kg","price":19.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/0667\/1475\/files\/ham-cure-for-web-e1775103386468.jpg?v=1783466427","url":"https:\/\/tamworthantiquescollectables.com.au\/products\/misty-gully-maple-ham-cure-1kg","provider":"Tamworth Antiques and Collectables","version":"1.0","type":"link"}