Product Overview
Traditional Smoke House Style Bacon Dry Cure – 500g
Make Traditional Smokehouse-Style Bacon at Home
Create your own traditional hot-smoked bacon at home with our Traditional Smoke House Style Bacon Dry Cure.
Designed specifically for pork belly, this easy-to-use dry cure produces a classic savoury, smokehouse-style bacon that's perfect for finishing in your smoker with apple or cherry wood.
500g Pack | Use 50g per 1kg of pork belly
Directions
Use 50 grams of cure per 1kg of pork belly.
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Pat the pork belly dry with paper towel.
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Weigh the pork belly and measure the required amount of cure at 50g per 1kg of meat.
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Sprinkle the cure evenly over the surface of the belly and rub in gently.
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Turn the belly over and repeat on the other side.
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Place the entire pork belly and curing mix into a large food-grade bag. Vacuum packing is recommended for best results.
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Refrigerate for 4 days.
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Turn the belly over each day. As the cure draws moisture from the meat, liquid will form in the bag. Massage this liquid around the pork belly each day to help distribute the cure evenly.
After 4 Days
Remove the pork belly from the bag and rinse thoroughly under cold water.
Pat dry with paper towel and place uncovered on a rack over a tray or pan in the refrigerator for 24 hours. This allows the surface to dry before smoking.
Hot Smoking & Cooking
Hot smoke the cured pork belly using apple or cherry wood.
Maintain your smoker at approximately 90–100°C until the internal temperature of the bacon reaches 65°C.
Once it reaches 65°C, hold at this temperature for 10 minutes.
Remove from the smoker and allow the bacon to cool before placing it in the refrigerator.
Storage
Store your finished bacon in an airtight bag or container in the refrigerator for up to one week.
For longer-term storage, portion and freeze the bacon until required.
Traditional Smokehouse Bacon Made at Home
A simple way to turn pork belly into delicious traditional-style hot-smoked bacon, with the classic combination of curing and wood smoke.
500g | Use 50g per 1kg of pork belly
