Description

Make your own bacon at home. Its easy, fun and tastes amazing!

Comes with complete instructions.

1kg makes up to 20kg of bacon.

What cut should be used?

• Pork Belly - USA style streaky bacon.
• Loin - Canadian style bacon.
• Loin & Belly - Australian style bacon.

Directions

• Trim away excess skin and fat from meat.
• Rub in 40g of Misty Gully Maple Bacon Cure per Kg of meat. Rub in completely, ensuring all the meat is covered, including all the cracks and folds.
• Refrigerate in an air-tight container or zip lock bag for 4 - 8 days, or approximately 1 day per 500g of meat (which ever is greater).
• Turn the meat every 24 hours while curing in the fridge.
• Once Cured, rinse to remove excess cure and soak the meat in cool water for two hours, changing the water at one hour.
• Cook in oven/smoker at 110c until your meat reaches and internal temp of 65c.
• Set aside to cool completely.
• Slice and cook as desired.

WARNING: This product contains Nitrites which are essential for the safe production of bacon - DO NOT INGEST DIRECTLY. Use only as directed, Keep out of reach from children and pets.

Ingredients

• Salt
• Sugar
• Mineral Salts(451,500)
• Dextrose(Tapioca, Maize)
• Antioxidant(316)
• Acidity Regulator(331)
• Preservative(250)

Nutritional Information

PER 100GM