Hickory Smoked Bacon Cure/Dry Curing Mix 100g (makes 2.5kg of Bacon)

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 100g bacon cure with 2400g 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 Dont forget to check out our other flavours such as Original, Smoked and Maple Supplied as a 100g pack