Dunninghams Cure Dry 5Kg
- Product Code: CURDD05
Our curing agents are carefully formulated to ensure the best possible quality characteristics of taste, colour, succulence and shelf life are achieved without compromising on yield.
Usage
50g per kg meat. Rub onto meat place in a bag, vacuum seal or remove air from bag and seal. Leave in the chiller for min of 10 days. It is normal to see liquid inside the bag. Once the curing is complete, remove the meat from the bag, rinse with chilled water and drip dry. Product can be smoked if required. Product is now ready to cook and consume. Dry Cure premix contains 0.26% Sodium Nitrite. Please note there are no permissions in the Food Standards Code to add Nitrite Cures to Fish Products.
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$86.94
- Ex Tax: $75.60
Select your preferred delivery method:
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Auckland 10+ in stock
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Wellington 6 in stock
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Christchurch 10+ in stock
Standard delivery $10, Rural Delivery $20
Standard delivery is 2 to 5 business days.
Click and collect FREE.
Select location then add to cart.
Deliveries:
Delivery time for stocked items is typically (3) working days – North & South Island only, in New Zealand only.
All orders have a Packaging and Handling cost of $10 and *Rural addresses are charged an additional $10
*For orders, rural delivery addresses are as defined by New Zealand Post address data.
There are no exports available for web shop orders, please contact customer services for export orders and orders outside the North & South Island in New Zealand.