Original Bacon Cure / Dry Curing Mix - 1kg (Makes 25kg of Bacon)

I the first time I used this I used a 7% cure which I found far too salty. The second batch I made I used a 5% cure which I found perfect for my tastes.

This is a good product to use for curing bacon. Does the job well and easy to use but the supplier insists on using Royal Mail as it’s courier. As a result, it takes 2 weeks before it is delivered. I would gladly pay a little more if the supplier would only find a company which delivers quicker.

Given that the contents seem to consist of caster sugar and table salt with some preservative and no additional flavouring it would seem you could save most of the money by a quick trip to the supermarket.

Being a beginner at curing bacon I thought I'd try a pre-mix cure prior to starting to work with and produce my own cure mixes. This cure mix worked really well for me; I followed the instructions carefully and calculated the correct volume of cure for the pork I was using. For some reason I thought that the volume of cure needed would be much greater and that the pork would be packed in cure rather than just rubbed with what seemed like a very small amount, however, the actual volume needed is really only enough to lightly cover the pork.After curing the pork in the fridge for the specified time (with frequent turning) I then rinsed and dried the bacon before cold smoking it in a Bradley smoker with Maple wood. The end result was great, just the right level of saltiness (I rinsed it well prior to smoking and actually soaked it in fresh water for 20 or so minutes) and a great texture.The smoking was simply an additional step, without which I would still have had a delicious batch of bacon which tasted much better than anything available in a supermarket and was cheap and easy to make.