This cure mix contains the necessary ingredients for successful curing traditional style bacon or ham with great colour, texture and a sweet taste.
This cure is ideal for using small or little amounts at a time.
Take care to avoid contact with other meats in the fridge to avoid cross-contamination by nitrate.
- De-bone and trim loin and belly. (or other meat).
- Ensure curing salt is distributed evenly, particularly in pockets and cavities.
- Vacuum pack meat.
- Allow to cure one day per half-inch (13mm) thickness of the meat, plus 2 days
- Store at 2C - 4C.
- Turn every 2 days. Apply date sticker for your own records.
Once the curing process is finished, rinse off excess salt and ensure the meat is fully dried before slicing and packing.
Ingredients: Salt, Dextrose, Flavouring, Preservatives E250 (0.35%) & E252 (0.35%).
Recommended usage rate is 40g per kilogram of meat.
Suitable for coeliacs, vegans and vegetarians.
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