Maple Bacon Cure

Make your own bacon at home! It's easy, fun and tastes amazing!

240 gram bag makes up to 4 - 5kg of bacon. 

Simply rub your cure over your piece of meat and allow to stand in your fridge for 5 - 10 days (depending on the size of your meat)

After removing from the fridge, soak your meat for an hour or more to remove any excess curing salt. 

Then smoke in your smoker or cook it in your oven until you reach an internal temperature of 65 - 68 degrees celsius. 

Contains sodium nitrite (0.45%)

Ingredients: Salt, sugar, mineral salts (451, 500), dextrose (tapioca maize), antioxidant (316), sodium nitrite (0.65%0, acidity regulator (331), flavour.

Warning: This product contains nitrites which are essential for the safe production of hams - do not ingest directly.