This 300g pack of cure is enough to cure 6Kg of pork.
- Add cure at 5% by meat weight
- Cure pork at 1/2″ meat thickness per day plus 1 day
- Rinse cure from bacon and allow air dry minimum 2 days, longer if possible
Making bacon can be a very rewarding hobby, few things in life compare to your own home cured and smoked bacon!!
In our Angus & Oink way, we have developed some bangin’ seasoned curing salts for home cured bacon that add subtle flavours to the meat and give you a new flavour experience!