Sweet Bacon Cure / Dry Curing Mix - 500g (Makes 12.5kg of Bacon)

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Sweet Bacon Cure / Dry Curing Mix - 500g (Makes 12.5kg of Bacon)

Regular Price: US$34.99

Special Price US$29.99

Availability: In stock

Supplier: Tongmaster

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Powdered Spices & Seasonings Meat Seasoning

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Tongmaster organic bacon ham dry curing sweet cure come complete with easy to follow instructions. Suitable for pork, venison, beef or lamb. Tongmaster bacon cure supplied as a standard 500 gram packs. INGREDIENTS Sea salt, Organic cane sugar, Preservative (E250) DIRECTIONS 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 MANUFACTURER CONTACT INFORMATION Tongmaster Seasonings See more

Supplied in a 500g pack 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 sweet bacon at home! Our bacon cure can be used as a dry cure or as a brine solution.