{"product_id":"canadian-maple-bacon-cure-nitrite-free-1-34kg","title":"Canadian Maple Bacon Cure Nitrite Free 1.34kg","description":"\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNitrite free\u003c\/li\u003e\n\u003cli\u003eWet cure: mix with 11.25L of water, then pump or fully submerge\u003c\/li\u003e\n\u003cli\u003ePack size 1340g (1.34kg)\u003c\/li\u003e\n\u003cli\u003eIngredients: Canadian Maple, White Pepper, Cinnamon Cloves, Paprika, Dextrose Monohydrate\u003c\/li\u003e\n\u003cli\u003ePacked in Australia from local and imported ingredients\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePork belly, cured by pumping the brine into the belly\u003c\/li\u003e\n\u003cli\u003ePork belly, cured by leaving it fully submerged in the cure\u003c\/li\u003e\n\u003cli\u003eLoins, cured by pumping the brine into the loin\u003c\/li\u003e\n\u003cli\u003eLoins, cured by leaving the loin fully submerged in the cure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat's in the bag\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Stampede Canadian Maple Bacon Cure, Nitrite Free, 1340g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCure only.\u003c\/p\u003e\n\u003ch3\u003eHow to use (general guide)\u003c\/h3\u003e\n\u003cblockquote\u003e\u003cp\u003eAlways follow the mixing directions printed on the label. The steps below are a general guide only.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003col\u003e\n\u003cli\u003eMeasure 11.25L of water.\u003c\/li\u003e\n\u003cli\u003eMix the cure into the water.\u003c\/li\u003e\n\u003cli\u003eKeep the mix stirred during the cure to avoid separation.\u003c\/li\u003e\n\u003cli\u003ePump the brine into the pork belly or loin, or leave it fully submerged in the cure.\u003c\/li\u003e\n\u003cli\u003eCure for 1 to 3 days. Do not cure for longer than 4 days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eStorage \u0026amp; handling tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore the cure sealed in a cool, dry place, away from moisture and strong odours.\u003c\/li\u003e\n\u003cli\u003eReseal or clip the bag if you use it over more than one batch.\u003c\/li\u003e\n\u003cli\u003eUse clean scoops, tubs and mixers to reduce cross-contamination.\u003c\/li\u003e\n\u003cli\u003eBatch and best before dates are set by the manufacturer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this cure nitrite free?\u003c\/strong\u003e\u003cbr\u003eYes. The label reads NITRITE FREE.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is in the cure?\u003c\/strong\u003e\u003cbr\u003eCanadian Maple, White Pepper, Cinnamon Cloves, Paprika and Dextrose Monohydrate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much water do I use?\u003c\/strong\u003e\u003cbr\u003e11.25L of water for one 1340g pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the bacon stay in the cure?\u003c\/strong\u003e\u003cbr\u003ePump the brine in, or leave it fully submerged, for 1 to 3 days. No longer than 4 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the pack include meat?\u003c\/strong\u003e\u003cbr\u003eNo. The pack holds the cure only. The meat is supplied by you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it packed?\u003c\/strong\u003e\u003cbr\u003ePacked in Australia from local and imported ingredients.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":50003269353758,"sku":"04SC514","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/baconcure.jpg?v=1755222518","url":"https:\/\/butcherquip.com.au\/products\/canadian-maple-bacon-cure-nitrite-free-1-34kg","provider":"BUTCHERQUIP","version":"1.0","type":"link"}