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 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 See more

Supplied as a 200g pack. Dont forget to check out our other flavours such as Sweet, Smoked 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. Supplied in a 50g pack Suitable for pork, venison, beef or lamb. 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. Make your own great tasting bacon at home! Our bacon cure can be used as a dry cure or as a brine solution.