Bacon Cure - Hickory Smoked

A hickory smoked twist on our original bacon cure - great tasting smoked bacon at home!

Our bacon cure can be used as a dry cure or as a brine solution.

Dry cure

•          Rub 500g bacon cure with 12kg of Pork Loin
  
•          Rub into the meat (rind can be removed for better penetration)
  
•          Stand the meat fat layer down in a suitable bag or tray
  
•          Refrigerate for 4-5 days
  
•          Once cured, rinse and leave to mature for a minimum for 2 days
  

Brine cure

•          Mix 100g bacon cure mix with 286g salt and 916g water
  
•          Stir until dissolved and place meat in solution
  
•          Cure for 4-5 days
  
•          Remove from the brine and leave to mature for up to 10 days.
  

For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin.

Supplied in a 2 x 500g packs

Suitable for pork, venison, beef or lamb