Old Style Italian Bacon Cure

Weight: 300g

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)

Preparation Guidelines

• 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