How to cure bacon – Home curing is growing in popularity and our bacon cures make the whole process straightforward for a complete beginner to make the most delicious bacon. We sell a variety of different cures but the first part of the process where you prepare the meat is common to all the cures.

Preparing the meat –

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Make your own bacon. It coud’nt be easier! We are assuming you are going to use pork for this project but this is a matter of personal choice. We have had customers tell us that they have used beef and lamb with equally good results. 

  • Bone and trim the loin and bellies of pork and remove the flare fat. At this stage you may wish to remove the skin leaving a layer of fat on the surface of one side. The cure will penetrate more effectively without the skin. If your loin or belly is particularly thick you can use a skewer or a tenderising spike to pierce the meat to aid penetration of the cure.

The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure you have purchased. Choose your cure – (ensure you use the correct cure for your product)

Nitrite Salt Bacon Cure –

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How to cure Bacon – Make your own bacon

  • Prepare the meat as directed above.
  • Weight your raw meat and note the weight
  • Using the dry curing mix at 3% of the weight of the meat, (use 30g of cure per Kg of meat).
  • Apply the dry cure to both sides of the meat, rubbing the mix in well, 25% of the cure on the skin side and 75% of the cure on the meat side. don’t forget the edges of the meat.
  • Place the meat skin side down in a suitable non-metallic container or tray and cover with cling film. If you have a sealable bag or vacuum bag big enough for the meat use this.
  • Place the meat in the refrigerator until cured. (allow one day per 0.5 an inch (13mm) of thickness plus one day).
  • Turn the meat every day to ensure an even cure.
  • At the end of the curing period, rinse the bacon in cold water (do not soak).
  • Dry the bacon using paper towel and mature in the refrigerator for 1 – 2 days.
  • The bacon is now ready for slicing, smoking and cooking.

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Sweet Juniper & Pepper Bacon Cure –

Sweet Juniper Pepper

How to cure Bacon –

  • Using the dry curing mix at 5% of the weight of the meat, (use 50g of cure per Kg of meat).
  • Apply the dry cure to both sides of the meat, rubbing the mix in well, 25% of the cure on the skin side and 75% of the cure on the meat side. don’t forget the edges of the meat.
  • Place the meat skin side down in a suitable non-metallic container or tray and cover with cling film. If you have a sealable bag or vacuum bag big enough for the meat use this.
  • Place the meat in the refrigerator until cured. (allow one day per 0.5 an inch (13mm) of thickness plus one day).
  • Turn the meat every day to ensure an even cure.
  • At the end of the curing period, rinse the bacon in cold water (do not soak).
  • Dry the bacon using paper towel and mature in the refrigerator for 1 – 2 days.
  • The bacon is now ready for slicing, smoking and cooking.

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Sweet Rosemary & Thyme Bacon Cure –

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  • Using the dry curing mix at 5% of the weight of the meat, (use 50g of cure per Kg of meat).
  • Apply the dry cure to both sides of the meat, rubbing the mix in well, 25% of the cure on the skin side and 75% of the cure on the meat side. don’t forget the edges of the meat.
  • Place the meat skin side down in a suitable non-metallic container or tray and cover with cling film. If you have a sealable bag or vacuum bag big enough for the meat use this.
  • Place the meat in the refrigerator until cured. (allow one day per 0.5 an inch (13mm) of thickness plus one day).
  • Turn the meat every day to ensure an even cure.
  • At the end of the curing period, rinse the bacon in cold water (do not soak).
  • Dry the bacon using paper towel and mature in the refrigerator for 1 – 2 days.
  • The bacon is now ready for slicing, smoking and cooking.

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Sweet Sage & Thyme Bacon Cure –

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  • Using the dry curing mix at 5% of the weight of the meat, (use 50g of cure per Kg of meat).
  • Apply the dry cure to both sides of the meat, rubbing the mix in well, 25% of the cure on the skin side and 75% of the cure on the meat side. don’t forget the edges of the meat.
  • Place the meat skin side down in a suitable non-metallic container or tray and cover with cling film. If you have a sealable bag or vacuum bag big enough for the meat use this.
  • Place the meat in the refrigerator until cured. (allow one day per 0.5 an inch (13mm) of thickness plus one day).
  • Turn the meat every day to ensure an even cure.
  • At the end of the curing period, rinse the bacon in cold water (do not soak).
  • Dry the bacon using paper towel and mature in the refrigerator for 1 – 2 days.
  • The bacon is now ready for slicing, smoking and cooking.

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Sweet Liquorice Bacon Cure –

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  • Using the dry curing mix at 5% of the weight of the meat, (use 50g of cure per Kg of meat).
  • Apply the dry cure to both sides of the meat, rubbing the mix in well, 25% of the cure on the skin side and 75% of the cure on the meat side. don’t forget the edges of the meat.
  • Place the meat skin side down in a suitable non-metallic container or tray and cover with cling film. If you have a sealable bag or vacuum bag big enough for the meat use this.
  • Place the meat in the refrigerator until cured. (allow one day per 0.5 an inch (13mm) of thickness plus one day).
  • Turn the meat every day to ensure an even cure.
  • At the end of the curing period, rinse the bacon in cold water (do not soak).
  • Dry the bacon using paper towel and mature in the refrigerator for 1 – 2 days.
  • The bacon is now ready for slicing, smoking and cooking.

PURCHASE THIS PRODUCT

We hope you like this recipe?