Hickory Smoked Bacon Cure / Dry Curing Mix 40g (Makes 1kg 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 40g bacon cure with 960g 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 40g pack Suitable for pork, venison, beef or lamb