Bacon Dry Cure 378 grams

Dry Bacon Cure – 378g

Make Incredible Homemade Bacon

Ready to take your bacon game to the next level? Our DIY Dry Bacon Cure has been years in the making — tested, tweaked, and perfected to deliver rich, flavour-packed bacon that rivals (and often beats) anything you can buy.

This cure transforms pork belly into beautifully seasoned, smoky, homemade bacon with deep flavour and perfect texture.

Be warned… once your mates taste it, you may never see it again.

Why You’ll Love It

• Easy-to-use dry cure method

• Perfect for pork belly

• Consistent, reliable results

• Ideal for hot smoking

• Makes premium, homemade bacon

Directions

Dosage:
Use 75g of cure per 500g of meat

1. Pat pork belly dry with paper towels.

2. Measure the required amount of cure for your belly weight.

3. Sprinkle evenly over the surface and rub in gently.

4. Turn over and repeat on the other side.

5. Place belly and cure into a large bag. Refrigerate for 7 days.

6. Turn the belly daily, massaging the liquid that forms evenly over the meat.

After 7 Days:

7. Remove from bag and rinse under cold water.

8. Pat dry and place uncovered on a rack in the fridge for 24 hours to dry.

Smoking & Cooking

• Hot smoke using apple or cherry wood

• Maintain temperature at 90–100°C

• Cook until internal temperature reaches 65°C and hold for 10 minutes

• Allow to cool before refrigerating

Storage

Store in an airtight container or bag in the refrigerator for up to one week, or freeze for long-term storage.

Make it once — and you’ll never go back to store-bought bacon again.

If you’d like, I can also create:

• A short eBay version

• A beginner-friendly step-by-step printable guide

• Or a “Bacon Making Bundle” upsell description

Just say the word.