Original Bacon Cure - Dry Curing Mix - 40g

Original Bacon Cure - Dry Curing Mix - 40g

Tongmaster

Original Bacon Ham Cure / Dry Curing Mix - 40g (makes 1kg of bacon)\n\nMake your own great tasting bacon at home!\nOur bacon cure can be used as a dry cure or as a brine solution.\nDry cure\n\n\u00B7         Rub 40g bacon cure with 960g 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 solution\n\u00B7 &.

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