Hickory Smoked Bacon Cure - Dry Curing Mix - 1kg

Name: Hickory Smoked Bacon Cure - Dry Curing Mix - 1kg
Brand: Tongmaster

Tongmaster

Hickory Smoked Bacon Cure / Dry Curing Mix - 1kg (makes 25kg of cured bacon)\n\nA hickory smoked twist on our original bacon cure - great tasting smoked bacon at home!\nOur bacon cure can be used as a dry cure or as a brine solution.\nDry cure\n\n-- Rub 500g bacon cure with 12kg of Pork Loin\n\n-- Rub into the meat (rind can be removed for better penetration)\n\n-- Stand the meat fat layer down in a suitable bag or tray\n\n-- Refrigerate for 4-5 days\n\n-- Once cured, rinse and leave to mature for a minimum for 2 days\n\nBrine cure\n\n-- Mix 100g bacon cure mix with 286g salt and 916g water\n\n-- Stir until dissolved and place meat in solution\n\n-- Cure for 4-5 days\n\n-- Remove from the bri.