Handmade, professional, artisan kit helping you to cure bacon at home
Home-curing has been a popular trend over the last year or so, giving you the ability to make proper dry-cured bacon in the comfort of your own home. Curing is any of various food preservation and flavouring processes such as meats and fish, by the addition of combinations of, salts, nitrates, nitrites, or sugar.
The kit uses proper artisan methods of drawing the moisture out of meat by the process of osmosis. The kit allows you to cure up to 1.5kg of bacon and in three different cure flavours – fennel & juniper, maple & chipotle and English mustard & pink peppercorn. Just add the pork!
Although it sounds complicated, it really isn’t! The process is so simple and only takes 7 steps. The whole process takes 7 days and your Kit comes with an easy-to-read instructions booklet for you to follow.
Contents
- 3x curing mixes –fennel & juniper(30g), maple & chipotle(30g) and English mustard & pink peppercorn(35g)
- 3x sealable curing bags
- Muslin (enough for 3x 500g of bacon)
- 6x plastic gloves
- Butcher’s hook
- Instruction’s booklet
Does not include pork
Shelf life: minimum one year but the cures will only lose flavour after that period, they are not dangerous to consume.
Packaging: cardboard box made from recycled materials, plastic pouches, metal hook, paper sleeve & booklet.
Ingredients
Fennel & Juniper Cure (30g) – Salt, Sugar, Fennel Seed, Fennel, Juniper. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate
Maple & Chipotle Cure (30g) – Salt, Sugar, Smoke Flavouring, Maple Sugar, Chipotle Chilli Powder. Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate.
English Mustard & Pink Peppercorn Cure (35g) – Salt, Demerara Sugar, English Mustard, Pink Peppercorns. Preservative: Sodium Nitrite
- Gluten-free
- Dairy-free
- Suitable for vegetarians
- Contains no nuts, egg or soy
Allergens: Mustard
