Needle has Brass Collar, threaded to suit Brine Pumps and Guns. Brine needles used for injecting brine solution directly into meat, fish and game. Width: 6mm Needle Length: 205mm, Full Length, including Brass Collar: 230mm
A rapid curing agent without colouring/reddening agent, suitable for all types of small goods and cured products. Ideal for dry curing. Contains 110 grams per kilogram Nitrite curing salt. USE: For cooked small goods use 60 grams to 45kg of finished product. For Injection/Cover Pickle use 30 grams to 4.5 lt of brine. Store in a cool dry location, away…
A complete curing compound for whole leg hams, smoked hams and bacon. Flavoured with sweet pineapple for improved taste. Contains blended phosphates, colour stabiliser, curing salt and flavour enhancer. Gives superb curing and colour stability with a fine flavour development and excellent preservation. USE: Dissolve the 6.25kgs bag of cure in 45ltr of iced water = 51.25Ltrs. Pump at 35-40%.…
A curing compound for the production of smoked hams and bacon with blended phosphates, colour stabiliser, curing salt and flavour enhancer. Flavoured with a touch of sweet pineapple for improved taste. Gives superb curing and colour stability with a fine flavour development and excellent preservation. Contains 21 grams per kilogram Nitrite curing salt. USE: Dissolve the 2.7kg bag of cure…
Cure #1 - 6.25% is the industry standard cure used in the production of bacon, ham and corned beef. It is also widely used as a standard curing salt in many other recipes and is sometimes referred to as prague powder, pink salt and instacure #1. Made in Australia from at least 93% Australian ingredients. Warning: Contains Sodium Nitrite 6.25%…
Cure #2, also known as Prague Powder #2, Pink Salt #2, Instacure #2. Made in Australia from at least 89% Australian ingredients. This is the cure for all your salami needs and long cures. It contains both nitrites and nitrates. What's the difference? Nitrates interact with the meat and breakdown into nitrites over the course of a few weeks to…
Make your own mouth-watering bacon at home with Misty Gully Maple Bacon Cure. Comes with complete instructions. 1kg makes up to 20kg of bacon. Easy to use: Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat). After removing from the fridge, soak your…
Make your own mouth-watering ham at home! Made in Australia from at least 86% Australian ingredients. Warning: Contains Sodium Nitrite 0.65% W/W. Substitution for cooking or table salt may be dangerous, particularly for young children. Do not ingest directly. Use only as Directed
Salami quick is a combination of sugars and lactose that when combined within a mixture helps to feed starter cultures, which in turn reduces the lactic acid, drops the PH and ultimately causes the salami to lose water in a stable manner. It acts as a safety precaution to help the PH reach under 5 within a 48-hour time period…
