|
Home: Recipes > Cures Smoked Injection CureRecipe #1259A traditional smoked cure taste.  
+ Show Costings + Order Items Step by Step Guide1. Dissolve the cure mix in cold water 2. Inject the brine into the meat muscle, up to 5.5% of the meat weight 3. Vacuum pack, and store in the chiller, turning every 2-3 days, for a minimum of 15 days total 4. Remove from packaging, rinse and re-vacuum pack 5. Store in chiller until sold |
||||||||||||||||||||||||||||||||
Sign In
