Hickory Smoked Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon)

Make your own great tasting sweet bacon at home!

Our bacon cure can be used as a dry cure or as a brine solution.

Dry cure

·         Rub 200g bacon cure with 4800g 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 200g pack

Suitable for pork, venison, beef or lamb

Item Specifics
Price: £ 3.99
Brand: Tongmaster
Product Code: TM02106
Availability: In Stock
Food&Drink - General Information
Product Information
  Per 100g of Seasoning Per 100g of Finished Product
Energy 170 KJ
40 Kcal
501 KJ
120 Kcal
Fat 0.0g 3.0g
Fat of which saturates 0.0g 0.8g
Carbohydrate 10.0g 0.4g
Carbohydrate of which sugars 10.0g 0.4g
Protein 0.0g 22.8g
Salt 88.8g 3.6g
Fibre 0.0g 0.0g
Note: The information provided is given in good faith and is based upon the product data supplied by the raw material suppliers.

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Award winning wild lamb & rosemary burger seasoning


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