Manufacturer Contact Information Tongmaster Seasonings Supplied as a 500g pack Our bacon cure can be used as a dry cure or as a brine solution. Dingley Dell Pork Dry Cured Smoked Streaky Bacon - Classic Fine Foods An English Homestead: Curing Bacon All Tongmaster products come complete with easy to follow instructions. For smaller batches Rub 50g of bacon cure for every 1200g of Pork Loin. Dont forget to check out our other flavours such as Sweet, Smoked and Maple. Our seasoning's and recipe's have been perfected over time will be a big hit with your family or customers. 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 fat 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 Video: How to Cure Bacon Supplied in a 500g pack Suitable for pork, venison, beef or lamb Homemade Bacon Recipe Mix Original Bacon Cure / Dry Curing Mix - 50g (Makes 1.2kg Original Bacon Seasoning 500g
