Hickory Smoked Bacon Cure / Dry Curing Mix 500g (Makes 12.5kg of Cured Bacon)

A hickory smoked twist on our original bacon cure - great tasting smoked bacon at home! Our bacon cure can be used as a dry cure or as a brine solution. Dry cure · Rub 500g bacon cure with 12kg 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. For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin. Supplied in a 500g pack Suitable for pork, venison, beef or lamb