Hickory Smoked Bacon Cure - Dry Curing Mix - 100g
Tongmaster
Hickory Smoked Bacon Ham Cure / Dry Curing Mix -100g (makes 2.5kg of Bacon)\n\nMake your own 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\u00B7 Rub 100g bacon cure with 2400g of Pork Loin\n\u00B7 Rub into the meat (rind can be removed for better penetration)\n\u00B7 Stand the meat fat layer down in a suitable bag or tray\n\u00B7 Refrigerate for 4-5 days\n\u00B7 Once cured, rinse and leave to mature for a minimum for 2 days\nBrine cure\n\n\u00B7 Mix 100g bacon cure mix with 286g salt and 916g water\n\u00B7 Stir until dissolved and place meat in soluti.
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