€ 15,97

Description

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

Product Description ------------------- Tongmaster 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, cane sugar, Preservative (E250) P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); 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 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 ( javascript:void(0) )

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Original Bacon Cure / Dry Curing Mix - 1kg (Makes 25kg of Bacon)

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