Hickory Smoked Bacon Cure / Dry Curing Mix - 50g (Makes 1.2kg)

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Hickory Smoked Bacon Cure / Dry Curing Mix - 50g (Makes 1.2kg)

Regular Price: US$29.99

Special Price US$24.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Salt

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US$44.98

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, Preservative (E250) DIRECTIONS Directions included on the item package. MANUFACTURER CONTACT INFORMATION Tongmaster Seasonings See more

Supplied in a 50g pack Suitable for pork, venison, beef or lamb. Dont forget to check out our other flavours such as Sweet, Original and Maple. 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. Dry cure · Rub 50g 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. Make your own great tasting smoked bacon at home! Our bacon cure can be used as a dry cure or as a brine solution.