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Home: Recipes > Cures



Injection Cure for Ham or Gammon

Recipe #1260

Makes a delicious sweet ham or gammon
Injection Cure for Ham or Gammon


Ingredients%Batch (g)
Cost/Kg
Enter your cost/kg for ingredients to get a total cost		Batch
Cost
PORK LEG94.5%9450.00
SWEET BACON OR HAM CURE 10KG PAIL
Item # OC31104		0.8%8
COLD WATER4.7%470.00
 100%1,000Total Cost0.00
Cost/Kg0.00
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Step by Step Guide

1. 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

►view recipe as pdf 


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