Produce beautifully smoked cured bacon and hams with this 1kg pack of smoked cure. This curing salt is an all-in-one cure with the added benefit of a smoked flavouring. This smoked cure comes in a resealable and recyclable 1kg pouch making it super easy for storage. Simply apply this cure to your meat and allow it to cure at a rate of 0.5" per day. The usage rate for this cure is 4%. Always use good quality meat and always follow the recipe and method provided with the pack. This product comes in a 1kg pack and is the perfect size for home use and light commercial use. This pack will cure up to 25kg of meat. The cure contains Salt, and Preservatives E250 (Sodium nitrite) and E251 (Sodium Nitrate). These preservatives ensure the bacon is cured safely and the bacon maintains that pink colour we are accustomed to. DIRECTIONS What Meat do I need? You can use a boneless Pork Loin for Back Bacon or Pork Belly for streaky bacon. Pork Loin takes longer to cure and dry than Pork Belly as it is a thicker cut of meat. Recipe & Method 1. Debone and trim your loin or belly or other meat. 2. Weigh out the smoked cure to the weight of the meat at a rate of 4%. 3. If you have a thick piece of meat or muscle joint it may be necessary to pierce the thicker muscles of the meat to aid penetration of the cure. Once you have done this, rub well into the surface of the meat and the rind. Get the salt into all of the nooks and crannies ensuring you distribute the cure evenly. 4. Put your meat into a vacuum bag or food safe non-metallic container and store in the refrigerator at 2-4°C for 7 days. After day one and two, the juices can be drained off, and the meat can be turned over. 5. After curing, wash the meat thoroughly to remove any excess salt and wrap in either muslin cloth or a dry cotton tea towel. The bacon should then be left in the fridge for at least 3-5 days to settle. 6. Your meat should now be ready to slice. Use a slicing machine or a sharp knife to slice through the meat. 1. Debone and trim your loin or belly or other meat. 2. Weigh out the smoked cure to the weight of the meat at a rate of 4%. 3. If you have a thick piece of meat or muscle joint it may be necessary to pierce the thicker muscles of the meat to aid penetration of the cure. Once you have done this, rub well into the surface of the meat and the rind. Get the salt into all of the nooks and crannies ensuring you distribute the cure evenly. 4. Put your meat into a vacuum bag or food safe non-metallic container and store in the refrigerator at 2-4°C for 7 days. After day one and two, the juices can be drained off, and the meat can be turned over. 5. After curing, wash the meat thoroughly to remove any excess salt and wrap in either muslin cloth or a dry cotton tea towel. The bacon should then be left in the fridge for at least 3-5 days to settle. 6. Your meat should now be ready to slice. Use a slicing machine or a sharp knife to slice through the meat.

RESEALABLE AND RECYCLABLE - The packaging for this curing salt is a recyclable and resealable pouch for easy use and storage. CONTAINS PRESERVATIVES - The cure contains Salt, and Preservatives E250 (Sodium nitrite) and E251 (Sodium Nitrate). These preservatives ensure the bacon is cured safely and the bacon maintains that pink colour we are accustomed to. RECIPE INCLUDED - Recipe and easy-to-follow Instructions are included on the pouch to ensure you nail curing your bacon or ham on your first attempt. ALL-IN-ONE CURING SALT - This is a smoked all-in-one curing salt with the added benefit of having a smoked flavouring. EASY TO USE - Simply rub the cure onto your meat at a rate of 4% to the weight of the meat.