This is our classic Smoked Dry Bacon Cure which is ideal for making Smoky Dry Cured Bacon and Hams.
This cure comes in a 10kg bucket, making it perfect for butchers, farm shops, restaurants that make their own smoky bacon in-house.
Simply apply this cure to your meat and allow it to cure at a rate of 0.5" per day. The usage rate for this cure is 4%.
Always use good quality meat and always follow the recipe and method provided with the pack.
The cure contains Salt, and Preservatives E250 (Sodium nitrite) and E251 (Sodium Nitrate). These preservatives ensure the bacon is cured safely and the bacon maintains that pink colour we are accustomed to.
- 10kg tub ideal for trade.
- Recipe and instructions provided.
- Contains Salt and preservatives.
- Ideal for curing and making smoky bacon.