Hickory Smoked Bacon Cure / Dry Curing Mix - 500g (makes 12.5kg of cured bacon)

A hickory smoked twist on our original bacon cure - great tasting smoked bacon at home!

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

Dry cure

·         Rub 500g bacon cure with 12kg 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.

For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin.

Supplied in a 500g pack

Suitable for pork, venison, beef or lamb

Item Specifics
Price: £ 5.99
Brand: Tongmaster
Product Code: TM00482
Availability: In Stock
Food&Drink - General Information
Product Information
Ingredients Sea Salt, Organic Cane Sugar, Smoke Flavouring, Preservative (E250)
  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
Fibre 0.0g 0.0g
Protein 0.0g 22.8g
Salt 88.8g 3.6g
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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