Hickory Smoked Bacon Cure/Dry Curing Mix -100g (makes 2.5kg of Bacon)

Description

• Make your own great tasting smoked bacon at home! Our bacon cure can be used as a dry cure or as a brine solution.
• Dry cure Rub 100g bacon cure with 2400g 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
• Dont forget to check out our other flavours such as Original, Smoked and Maple
• Supplied as a 100g pack

Product description

Tongmaster supplies only the finest and top quality ingredients. We're experts in the trade having over 40 years experience supplying to butchers, supermarkets and households alike. Our seasoning's and recipe's have been perfected over time will be a big hit with your family or customers. All Tongmaster products come complete with easy to follow instructions.

Ingredients

Sea salt, Organic cane sugar, Smoke flavouring, Preservative (E250)

Directions

Rub 100g 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

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