Hickory Smoked Bacon Cure / Dry Curing Mix - 50g (makes 1.2kg)

Make your own great tasting smoked bacon at home!

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

Dry cure

•          Rub 50g bacon cure with 1200g 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 50g pack

Suitable for pork, venison, beef or lamb