Old Style Italian Bacon Cure
10 in stock
This pack will allow you to home cure 6kg of bacon.
Ingredients (Allergens in CAPS & BOLD)
Salt, Sugar, Pepper, Oregano, Celery seed (CELERY), Lemon, Onion, Red pepper, Sage, Bay, Fennel, E621, E631, Rosemary, Paprika, Tomato, Garlic, E250 (Sodium Nitrite), E251 (Sodium Nitrate), E301 (Sodium Ascorbate)
- Add cure at 5% by meat weight
- Cure pork at 1/2″ meat thickness per day plus 1 day
- Rinse cure from bacon and allow air dry minimum 2 days, longer if possible