Make your own mouth-watering ham at home with Misty Gully Maple Ham Cure.
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!
It’s simple, fun and delicious!
| Weight | 1.1 kg |
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| Dimensions | 18 × 8 × 24 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
Easy to use, excellent taste. Used it with the liquid smoke and baked the ham. Delicious!
made hams for christmas and used a masterbuilt smoker,i could not be happier it was terrific, the maple ham cure is just the best .
Have used this product several times, always excellent.
Brined it for 5 days , and smoked it in a traeger grill for 6 hours . Was the best ham I have had . Wouldn’t like to be a pig in our home . It’s worth the trouble
Was more then happy with the taste one of the best Hams I have had
Easy to do and smoked in a Webber
I havent used this cure yet but besides making life easy it looks and smells really great. There is lots of it for the price. I will be curing the Ham in a couple of weeks and will review it again.
Have got this product soaking now will be ready in a week . Can not work out why I have to soak it for a hour the cure does not taste that salty. Will let you now what happens
I tried this first and found it to have a better taste to store brought ham after doing 2 l then gave all my family one for christmas last year and have been asked if l am going to do it again and of coarse l will just ordered some more cure and it is easy and for smoking it in the smoker it takes time with 7 hams in it round 10 to 12 hour but worth it for the taste
I tried this Product for my X-mas Ham, it is absolutely amazing and can only recommend it. The Ham was just beautiful and an absolute hit. Try it and you will not be disappointed. Thanks Guys, definitely going to do this again.
I bought the maple ham cure before Christmas. I made three hams with it and the ham was beautiful. I will never go back to buying ham. I bought two more packets of Maple Ham Cure.
Using this product with our own home grown pork makes the best Christmas ham iv ever had, so much so we now do our own ham all year round
After trying the misty gully maple bacon cure with great success I thought I would give this a try and so far it has not disappointed will be buying it again in bigger quantities.
Have previously made my own cures, but thought I would try this as a tester before making a Christmas ham. Admittedly: after following instructions for curing, cutting off a little to fry up and test, it had great taste but was a bit ‘porky’ still. However, after smoking – I am very pleased! Classic ham flavour, no gross mouthfeel, light sweet flavour so good on sandwiches.
Makes The Best Ham Have Ever Tasted
Awesome stuff. my ham was the best one ever for Christmas. I did a 6kg half leg and pink to the bone
If you’re new to making your own ham, I highly recommend the ham making kit with this cure in it. It’s a relatively easy process and it will produce the most incredibly tasty and juicy ham you’ve ever eaten.
Best Ham You Will Ever Eat I Add More Maple Syrup And You Just Can’t Stop Eating It Awesome
Second time I have used this cure, same good result both times I have done both venison and pork hams.
One part of the instructions can be confusing
”inject 25% of the total weight of the ham”
If you need 6 litres of brine to cover your hams that’s 6 x 130grams of cure = 780 grams of dry cure. Then you make up additional brine using a ratio of 25% of the 780 grams, 780/4= 195 grams , 195 grams/130 grams= 1.5 litres of water mixed with 195 grams of dry cure will make the right amount of brine to inject.
Absolutely brilliant product. It produces a very tasty ham.
What an easy product to use.. instructions were easy to follow, i am making german pork knuckle for Oktoberfest at home.
I can’t wait for the weekend to get the spit going.
Have now used this twice on our home grown pork with great result.Delicious moist ham,great flavour and so easy !
Awesome product. I added extra maple syrup to the mixed I pumped. The best ham I have tasted. And same opinion from many others that tasted it
100% happy with this cure. Very easy to prepare and results in a very delicious ham. Used with a pork leg, smoked for 2 hours with apple and cherry wood. Cooked on stove in ginger ale. Yum Yum.
This cure is great and very simple to use it’s my go to