Canadian Maple Bacon Cure Nitrite Free 1.34kg
Stampede Canadian Maple Bacon Cure, Nitrite Free, is a 1340g wet cure for bacon, packed in Australia from local and imported ingredients. Mix it with 11.25L of water, then pump it into the pork belly or loin, or leave it fully submerged for 1 to 3 days, no longer than 4 days.
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Key features
- Nitrite free
- Wet cure: mix with 11.25L of water, then pump or fully submerge
- Pack size 1340g (1.34kg)
- Ingredients: Canadian Maple, White Pepper, Cinnamon Cloves, Paprika, Dextrose Monohydrate
- Packed in Australia from local and imported ingredients
Best uses
- Pork belly, cured by pumping the brine into the belly
- Pork belly, cured by leaving it fully submerged in the cure
- Loins, cured by pumping the brine into the loin
- Loins, cured by leaving the loin fully submerged in the cure
What's in the bag
- 1 x Stampede Canadian Maple Bacon Cure, Nitrite Free, 1340g
Cure only.
How to use (general guide)
Always follow the mixing directions printed on the label. The steps below are a general guide only.
- Measure 11.25L of water.
- Mix the cure into the water.
- Keep the mix stirred during the cure to avoid separation.
- Pump the brine into the pork belly or loin, or leave it fully submerged in the cure.
- Cure for 1 to 3 days. Do not cure for longer than 4 days.
Storage & handling tips
- Store the cure sealed in a cool, dry place, away from moisture and strong odours.
- Reseal or clip the bag if you use it over more than one batch.
- Use clean scoops, tubs and mixers to reduce cross-contamination.
- Batch and best before dates are set by the manufacturer.
FAQs
Is this cure nitrite free?
Yes. The label reads NITRITE FREE.
What is in the cure?
Canadian Maple, White Pepper, Cinnamon Cloves, Paprika and Dextrose Monohydrate.
How much water do I use?
11.25L of water for one 1340g pack.
How long does the bacon stay in the cure?
Pump the brine in, or leave it fully submerged, for 1 to 3 days. No longer than 4 days.
Does the pack include meat?
No. The pack holds the cure only. The meat is supplied by you.
Where is it packed?
Packed in Australia from local and imported ingredients.
SKU: 04SC514
Brand: Stampede
Product: Canadian Maple Bacon Cure, Nitrite Free
Pack size: 1.34kg (1340g)
Technical specifications
- Intended users: Hobby butchers, hunters and farmers
- Batch size: 11.25L of water per 1340g pack
- Storage: Sealed, cool and dry, away from moisture and strong odours. Reseal or clip the bag if used over more than one batch. Use clean tools. Batch and best before dates are set by the manufacturer.
- Applications: Wet cure for bacon, pork belly and loins. Pump or fully submerge for 1 to 3 days, no longer than 4 days.
- Shipping is calculated at checkout. Free shipping applies to orders exceeding $400 - Excluding Bulky Items.
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