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Ham Cure Unit - Recommended Usaage: Makes a traditional ham.The best way to use this product is combine the weight of the meat in kgs and the water in kgs (1 liter is 1kg) and use 21gms of the seasoning per kg (meat + water in kgs) and 3 gms of the cure (small package)Brining time is about 1lb (.5kg) per day, keep it submersed below the water line.Rinse, allow to come to room temperature, smoke and then cook to desired temperature (approx. 156 Deg F)
210 grams for 2.6kg cold water for 20kg meat. Blend the unit and cure pack in 2.6kg water and let meat soak until cured. Approx time 1 day for each Lb of meat.Help available by email