Injection Cure Sweet Streaky Bacon

Recipe #1261

	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
BONELESS PORK BELLY	94.5%	945		0.00
SWEET BACON OR HAM CURE 10KG PAIL Item # OC31104	0.8%	8
COLD WATER	4.7%	47		0.00
			Cost/Kg	0.00

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1. Dissolve the cure mix in cold water

2. Inject the brine into the meat muscle, up to 5.5% of the meat weight

3. Vacuum pack, and store in the chiller, turning every 2-3 days, for a minimum of 15 days total

4. Remove from packaging, rinse and re-vacuum pack

5. Store in chiller until sold

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

SCOBIE & JUNOR NI