Bacon Cure - Maple

Make your own great tasting sweet maple 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 2 x 500g pack

Suitable for pork, venison, beef or lamb

Item Specifics
Price: £ 7.95
Brand: Tongmaster
Product Code: TM02111 Series
Availability: In Stock
Food&Drink - General Information
Product Information

Write a review

Leave a review today to be automatically entered into our fortnightly prize draw to WIN £20 of Tongmaster vouchers. The more reviews you write, the more chances you have to win!

To leave a review you must be logged in. Click here to login or register an account.

The following awards were won by our customers using our spices and seasonings.


Award winning wild lamb & rosemary burger seasoning


Award winning angus burger seasoning

Credit Card Safe / PCI Compliant Systems
Disability Confident Committed Employer

Tongmaster and their trade partners are all members of one or more of these certified organisations.

All Tongmaster trading partners are
BRC Certified.

We're on social media!