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 Dont forget to check out our other flavours such as Sweet, Smoked and Maple Supplied as a 50g pack