Sweet Bacon Cure / Dry Curing Mix - 50g (makes 1.2kg)
Check the 'How-To' tab below for our recipe guide video of this product.
A sweet version of our original bacon cure - make your own delicious 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
In the same series
Item Specifics
| Price: | £ 3.59 |
