Dry Cured Bacon

Recipe #1258

This cure will make the perfect dry cured bacon.

	100%	1,000	Total Cost	0.00
Ingredients	%	Batch (g)	Cost/Kg Enter your cost/kg for ingredients to get a total cost	Batch Cost
PORK LOIN	96.0%	960		0.00
BACON CURE 1KG PACKET Item # OG30002	4.0%	40
			Cost/Kg	0.00

+ Show Costings

1. Firmly rub the cure thoroughly over meat surface, Ensure to get into all cracks and crevices and dont forget the ends

2. Rub approx 85% of the cure onto the flesh and the remainder onto the skin side

3. Place into vacuum bag and refrigerate

4. Turn meat daily, calculate the total number of days curing required, by measuring the meat at its thickest point

5. Cure for 1 day for ever 13mm (half inch) of thickness, then add on 2 more days

6. Remove from vacuum pouch and rinse thoroughly under cold running water

7. Dry thoroughly and refrigerate for a further 24 hours

VAT# GB 662 8497 92 | Co# SC48720 | BRC# 1979004

SCOBIE & JUNOR NI