Tongmaster organic bacon cure blend ham dry curing mix come complete with easy to follow instructions. Suitable for pork, venison, beef or lamb. Tongmaster bacon cure supplied as a standard 1 kg packs. INGREDIENTS Sea salt, Organic cane sugar, Preservative (E250) DIRECTIONS Dry cure · Rub 100g bacon cure with 2.4kg 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 MANUFACTURER CONTACT INFORMATION Tongmaster Seasonings See more

Supplied in a 2 x 500g packs Suitable for pork, venison, beef or lamb. For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin. 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 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. Make your own great tasting bacon at home! Our bacon cure can be used as a dry cure or as a brine solution.