Bacon Dry Cure 378 grams

DRY BACON CURE 378 GRAMS

Oh, you are in for a treat with our DIY dry bacon cure! Years of testing and tweaking have led us to a bacon transformation that will blow you away.
Get ready for the most fantastic piece of homemade bacon you've ever tasted.
Warning: you might lose it to all your friends if you share!
So go on, let them try it and watch their jaws drop in pure bacon bliss! Get ready to be the ultimate bacon hero!

DIRECTIONS
use 75 grams per half kg or meat.

Pat dry the pork belly with paper towels. Using the required amount of cure for the weight of the pork belly, sprinkle evenly over the surface of the belly, and rub in gently.
Turn over and repeat on other side.
Place the entire belly & curing mix into a large bag and place
in fridge for 7 days.
Each day the belly should be turned onto the other side, the contents will transform to a liquid and should be massaged around the meat.

After 7 days, remove from the bag and rinse under cold water.
Pat dry with paper towels, and place back in fridge uncovered on a rack over a pan to catch any drips for 24 hours.

Hot Smoke and cook the now cured belly using apple or cherry wood at 90-100c, until
internal temperature reaches 65c and held for 10 minutes.
Allow the product to cool before putting in the fridge.

Store bacon in an airtight plastic bag or container in refrigerator for up to a week, or freeze for long term storage