Made in Australia – this Pure All Australian Misty Gully Kosher Salt is the salt of choice for professional chefs and home cooks. It is also a staple ingredient in any bacon making supplies kit.

Packaged in a 1kg handy resealable zip lock pouch.

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Comes with complete instructions.

1kg makes up to 20kg of bacon.

Easy to use:

Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat).

After removing from the fridge, soak your meat for an hour or more to remove any excess curing 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, cook and enjoy!

It’s simple, fun and delicious!

Contains: Sodium nitrite (0.45%)

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Comes with complete instructions. See below for instructions on how to make bacon or ham:

1kg makes up to 8L of brine.

Easy to use:

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.

Use an injector to inject 25% of the meat’s weight with brine. Our Stainless Steel Deluxe Injector is perfect for the job.

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!

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This cure #2 contains 6% Sodium Nitrite, 4% Sodium Nitrate and ~90% regular salt. It is a pink colour for safety reasons.

DIRECTIONS FOR USE

Use 3g per kg of meat mixture. Do not substitute for cooking salt. Do not ingest directly.

SAFETY DIRECTIONS

WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

A cure that has a combination of Nitrates and Nitrites is ONLY suitable for air dried salamis and air cured meats etc because the Nitrites protect the meat in its early stages and the Nitrates break down into Nitrites over a period of time giving the salami the added protection it needs.

500g resealable pack

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Misty Gully’s range of curing salts are perfectly balanced with the right combination of ingredients so that you can confidently process your meats safely at home.

This cure #1 contains 6.25% Sodium Nitrite, ~93.75% regular salt. It is dyed pink for safety reasons.

DIRECTIONS FOR USE

Dry cure: use 2g per kg of meat. Do not substitute for cooking salt. Do not ingest directly.

SAFETY DIRECTIONS

WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

500g resealable pack.

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