Make your own great tasting sweet maple bacon at home! Our bacon cure can be utilized as a dry cure or as a brine solution. Dry cure · Rub 100g bacon cure with 2400g of Pork Loin · Rub into the meat (rind may also be got rid of 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 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 · Dispose of from the brine and leave to mature for as much as 10 days. Supplied in a 100g pack Suitable for pork, venison, beef or lamb For lend a hand and advice call Tongmaster Seasonings on 01236884815 to speak to one in all our team, we are here to lend a hand.
Make your own great tasting sweet maple bacon at home! Our bacon cure can be utilized 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 may also be got rid of 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
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 · Dispose of from the brine and leave to mature for as much as 10 days. Supplied in a 500g pack Suitable for pork, venison, beef or lamb
Dont disregard to try our other flavours such as Original, Smoked and Maple
For smaller batches Rub 50g of bacon cure for each and every 1200g of Pork Loin.