Sweet Liquorice Bacon Cure 200g

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

£4.49

This cure is sufficient for curing 4Kg of Pork belly or Loin This is a fully Traceable, Food Grade product, securely packaged in a sealed tamper proof pouch. Ingredients: Salt, Sugar, Pure liquorice powder, Sodium nitrite, Anti-caking agent. This is a cure that is used for bacon requiring cooking before consumption. Please note that Sodium Nitrite is a toxic chemical. Used correctly this cure is very safe but great care must be taken to measure accurately before use.

Out of stock

Description

This is a delicious Liquorice cure for producing wonderful dry cured Bacon with the gorgeous aroma of liquorice.
This cure is sufficient for curing 4Kg of Pork belly or Loin This is a fully Traceable, Food Grade product, securely packaged in a sealed tamper proof pouch. Ingredients: Salt, Sugar, Pure liquorice powder, Sodium nitrite, Anti-caking agent. This is a cure that is used for bacon requiring cooking before consumption. Please note that Sodium Nitrite is a toxic chemical. Used correctly this cure is very safe but great care must be taken to measure accurately before use. Full instructions for this cure are detailed on our bacon page.

Additional information

Weight 0.22 kg

1 review for Sweet Liquorice Bacon Cure 200g

  1. Rated 5 out of 5

    Gary Baker

    First time with this cure mix with some pork loin steaks, cured about 20 steaks half of which I smoked. Both smoked and unsmoked tasted delicious. I’m working my way through all the bacon cure mixes, just waiting for the Sweet Liquorice Bacon Cure to become available again and will try next.
    If anybody is considering curing their own bacon I recommend trying not only this cure mix but the Rosemary & Thyme, and Sage & Thyme. Using these cure mixes is extremely easy, can’t comment on the Sweet Liquorice Bacon Cure yet as this is currently out of stock and I haven’t tried it, once this cure mix becomes available I will give it a go and post a review.
    Home curing is so much better than any supermarket brought produce, I recommend trying it out, everybody who has tried the meats I have cured have commented on how good they taste.
    Gary Baker

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