Ham or Bacon Immersion Cure Recipe #1276 from Scobies Direct

Ham or Bacon Immersion Cure

Recipe #1276

A traditional bacon or ham cure.

	100%	1,000	Total Cost	0.00
Ingredients	%	Batch (g)	Cost/Kg Enter your cost/kg for ingredients to get a total cost	Batch Cost
SMOKED BACON CURE 3KG PAIL Item # OC31074	10.0%	100
COLD WATER	80.0%	800		0.00
DEMERARA SUGAR	10.0%	100
			Cost/Kg	0.00

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1. Gently stir the mixture to dissolve the cure and sugar into the water

2. Immerse meat in cure and store in a chiller for about 3-5 days according to the thickness of the meat

3. The meat pieces ideally should not be thicker than 2-3 inches

4. Remove cured pieces and wash in cold water ensure to drain well and allow to dry

5. Vacuum pack the meat and store in the chiller

6. Discard brine after use

BBQ, grill or pan-fry. Cook 4-6 mins, turn during cooking.