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 in 45lt of iced water = 47.7Ltrs. Add salt to desired level.

PLEASE NOTE THIS PRODUCT ALREADY CONTAINS SALT. Contains: 2.17% Sodium Nitrite (250).

Store in a cool dry location away from direct light.

ALLERGENS: Made on the same equipment as product containing allergens listed in the FSANZ 1.2.3.

Packed in Australia from at least 54% Australian Ingredients.