K333

Description

Make your own great tasting sweet le bacon at home! Our bacon cure can be used as a dry cure or as a brine solution..
Dry cure · Rub 500g bacon cure with 12kg of Pork Loin · Rub into the meat (rind can be removed for better penetration) · Stand the meat layer down in a suitable bag or tray · Refrigerate for 4-5 days · Once cured, rinse and leave to mature for a minimum for 2 days.
Brine cure · Mix 100g bacon cure mix with 286g salt and 916g water · Stir until dissolved and place meat in solution · Cure for 4-5 days · Remove from the brine and leave to mature for up to 10 days. Supplied in a 500g pack Suitable for pork, venison, beef or lamb.
Dont forget to check out our other flavours such as Original, Smoked and le.
For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin..

Product description ------------------- Tongmaster supplies only the finest and top quality ingredients. We're experts in the trade having over 40 years experience supplying to butchers, supermarkets and households alike. Our seasoning's and recipe's have been perfected over time will be a big hit with your family or customers. All Tongmaster products come complete with easy to follow instructions. Ingredients ----------- Sea salt, cane sugar, Preservative (E250), Sugar, Demerara Sugar, Modified Potato Starch, Salt, Dehydrated Peppers, Rice flour, Flavouring, Dried Glucose , Caramelised Sugar Powder, Tomato Powder, Onion Powder, Yeast Extract, Xanthan Gum E415, Garlic Powder, , Spice Extract, Natural Colour E160C P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Dry cure · Rub 500g bacon cure with 12kg of Pork Loin · Rub into the meat (rind can be removed for better penetration) · Stand the meat layer down in a suitable bag or tray · Refrigerate for 4-5 days · Once cured, rinse and leave to mature for a minimum for 2 days. For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin. See more ( javascript:void(0) )

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le Bacon Cure / Dry Curing Mix - 500g (Makes 12.5kg of Bacon)

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