It's easier than you think to cure your own bacon. Our cure will have you thinking twice before you go for store-bought bacon again. Coarse ground black pepper and savory rosemary elevate this pork belly to something you won't find in your supermarket.

Use

This is a cure that is used for bacon requiring cooking before consumption. Please note that E250 Preservative is a chemical requiring great care in it's use. Used correctly this cure is very safe but great care must be taken to measure accurately before use.

Coat all sides of the pork belly with curing mixture, and gently press it into the meat to make sure it sticks. You can do this over a large baking sheet or tray to catch any of the excess mixture that falls off. After this, place the meat in the freezer bag and seal it up, removing any excess air.

Into the fridge it goes for 7 days. You should notice liquid in the bag within the first 1-2 days. This is normal and proof that the curing process is working! About once a day slosh the bag around or flip it over to coat the meat in the liquid mixture.

Each 170g pack is enough to cure 5kg of pork. 34g per Kilo of meat

Ingredients: Salt, Sugar, Rosemary, Black Pepper, Hungarian Paprika, E250 Preservative, Anti-caking agent.