Hickory Smoked Bacon Cure / Dry Curing Mix - 500g (makes 12.5kg of cured bacon)

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 500g pack

Suitable for pork, venison, beef or lamb