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Original Bacon Cure / Dry Curing Mix - 500g (Makes 12.5kg of Bacon)
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About the item
- 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 路 Rub 500g bacon cure with 12kg of Pork Loin 路 Rub into the meat (rind can be removed for better penetration) 路 Stand the meat layer down in a suitable bag or tray 路 Refrigerate for 4-5 days 路 Once cured, rinse and leave to mature for a minimum for 2 days.
- Brine cure 路 Mix 100g bacon cure mix with 286g salt and 916g water 路 Stir until dissolved and place meat in solution 路 Cure for 4-5 days 路 Remove from the brine and leave to mature for up to 10 days. Supplied in a 500g pack Suitable for pork, venison, beef or lamb.
- For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin..
- Dont forget to check out our other flavours such as Sweet, Smoked and le. Supplied as a 500g pack.
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