Hickory Smoked Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon)
| Brand: | Tongmaster |
| Product Code: | TM02106 |
| Availability: | In Stock |
| Food&Drink - General Information | |
| Course | Main Meal |
| Ebay: Product Type | Smoked Bacon Cure |
| Food Specifications | No Artificial Colouring |
| Labels & Certifications | No Artificial Colours |
| Regional Cuisine/Region | British |
| Style | Smoked Salt Cure |
| Food&Drink - Nutritional Information | |
| Energy (KJ Per 100g Seasoning) | 170 kJ |
| Energy (Kcal Per 100g Seasoning) | 40 kcal |
| Fat (Per 100g Seasoning) | 0.0g |
| Fat -of which saturates (Per 100g Seasoning) | 0.0g |
| Carbohydrates (Per 100g Seasoning) | 10.0g |
| Carbohydrates -of which sugars (Per 100g Seasoning) | 10.0g |
| Fibre (Per 100g Seasoning) | 0.0g |
| Protein (Per 100g Seasoning) | 0.0g |
| Salt (Per 100g Seasoning) | 88.8g |
| Energy (KJ Per 100g Product) | 501 kJ |
| Energy (Kcal Per 100g Product) | 120 kcal |
| Fat (Per 100g Product) | 3.0g |
| Fat -of which saturates (Per 100g Product) | 0.8g |
| Carbohydrates (Per 100g Product) | 0.4g |
| Carbohydrates -of which sugars (Per 100g Product) | 0.4g |
| Fibre (Per 100g Product) | 0.0g |
| Protein (Per 100g Product) | 22.8g |
| Salt (Per 100g Product) | 3.6g |
| Food&Drink - Nutritional Ingredients | |
| Ingredients | Sea salt, Organic cane sugar, Smoke flavouring, Preservative (E250) |
| Allergens | None |
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| ContainsFoodOrBeverage | 1 |
| Country/Region of Manufacture | United Kingdom |
| ItemPackageQuantity | 1 |
| NumberOfItemsInPack | 1 |
| ShippingIsParcel | 0 |
| BulletPoint1 | Make your own great tasting smoked bacon at home! Our bacon cure can be used as a dry cure or as a brine solution. |
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| Ingredients | Sea Salt, Organic Cane Sugar, Smoke Flavouring, Preservative (E250) |
Description
Make your own great tasting sweet bacon at home!
Our bacon cure can be used as a dry cure or as a brine solution.
Dry cure
· Rub 200g bacon cure with 4800g 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.
Supplied in a 200g pack
Suitable for pork, venison, beef or lamb
Hickory Smoked Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon)
from
$7.19
Ex Tax: $5.19
- Stock: In Stock
- Brand: Tongmaster
- Model: TM02106
- Weight: 200.00g
- Dimensions: 15.00cm x 20.00cm x 2.00cm
- SKU: TM02106
- EAN: 5055845014113