Product Overview
Sweet Style Dry Bacon Cure – 378g
Make Delicious Sweet-Style Homemade Bacon
Our Sweet Style Dry Bacon Cure is made for those who prefer their bacon with a slightly sweeter, well-rounded flavour.
The blend of salt, sugar, black pepper and paprika creates a classic sweet-style bacon with plenty of flavour, while still allowing the natural pork and smoke flavour to come through.
Perfect for pork belly and traditional hot-smoked bacon, whether you're making your first batch or regularly producing your own bacon at home.
378g Pack
Enough cure to make approximately 5kg of pork belly bacon.
Directions
Use 75g of cure per 1kg of pork belly.
-
Pat the pork belly dry with paper towel.
-
Weigh the belly and measure the required amount of cure.
-
Sprinkle the cure evenly over all surfaces of the pork belly and rub in thoroughly.
-
Place the pork belly and any remaining cure into a suitable food-grade bag.
-
Refrigerate for 7 days.
-
Turn the belly over each day and massage the liquid that develops back over the meat.
After 7 Days
Remove the pork belly from the bag and rinse thoroughly under cold water.
Pat dry, place uncovered on a rack and refrigerate for approximately 24 hours before smoking.
Smoking & Cooking
For a traditional bacon flavour, hot smoke over your favourite smoking wood. Apple, cherry, hickory and other mild smoking woods work particularly well.
Maintain your smoker at approximately 90–100°C and cook until the bacon reaches an internal temperature of 65°C, holding at this temperature for 10 minutes.
Allow to cool before refrigerating and slicing.
Classic Sweet-Style Bacon at Home
A great choice if you want a bacon cure with a sweeter flavour profile than a traditional smokehouse-style cure.
Perfect for breakfast bacon, bacon and eggs, burgers, sandwiches or simply sliced and fried.
378g | Treats approximately 5kg pork belly
