HAM MAPLE CURE

Mix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.
Make enough brine to submerge your ham in it’s container. !kg makes 8Lt of brine Use an injector to inject 25% of the meat’s weight with brine. Soak for 4-10 days depending on the size of the meat.

After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt. Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c. Allow to cool, slice, and enjoy! It’s simple, fun and delicious!