A Smoked Cure to make your own Smoky Dry Cured Bacon and Hams. Used at the rate of 4% and allow 0.5" per day to cure.
All our Dry Cures are produced by BRC accredited blending factories. The recipes are formulated, tried and tested, to produce end products that are well within the EC Regulations for residual nitrates and nitrites. Always use good quality meat and always follow the recipe and method provided with the pack.
The 2kg pack is the perfect size for the home user and it will last for several years so you don't have to cure all your bacon at once.
The cure contains Salt, Sugar, Smoke Flavouring, and Preservatives E250 and E252.