Nitrite Salt for Bacon Curing

This is a simple curing mixture of finely blended salt and E250 Preservative to produce a delicate application for dry cured bacon.

Curing salt for producing wonderful dry cured Bacon Sufficient for curing 6.66Kg of Pork belly or Loin This is a fully Traceable Food Grade product securely packaged in a sealed tamper proof pouch. Ingredients: Salt E250 Preservative - Anti-caking agent. This is a cure that is used for bacon requiring cooking before consumption. Please note that E250 Preservative is a chemical which requires great care. Used correctly this cure is very safe but great care must be taken to measure accurately before use.

Make your own wonderful Dry Cured Bacon

Instructions

• Bone and trim the loin and bellies of pork and remove the flare fat.

• Using the dry curing mix at 3% of the weight of the meat. (use 30g of cure per 1Kg of meat)

• Apply to both sides rubbing the mix in well particularly on the meat side. If the middles and belly are particularly thick - pierce the meat to aid penetration using a tenderising spikes or fork.

• Stack the rubbed meats skin side down on a suitable rack or tray in the refrigerator until cured. (allow one day per 0.5 an inch).

• At the end of the curing period. Rinse the bacon in cold water (do not soak) dry and mature under refrigeration for 1 - 2 days.

• The bacon is now ready for slicing.