Price: £3.49
(as of Nov 17, 2020 23:35:05 UTC – Details)

Make your own great tasting 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 100g pack Suitable for pork, venison, beef or lamb For help and advice call Tongmaster Seasonings on 01236884815 to speak to one of our team, we are here to help.

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 Sweet, Smoked and Maple
Supplied as a 100g pack