Original Bacon Cure / Dry Curing Mix - 50g (Makes 1.2kg)

Make your own great tasting 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