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Home: Recipes > Cures



Complete Dry Cure

Recipe #1526

Apply no more than a maximum of 5% of the weight of the meat to ensure that the preservative levels meetsthe current legal requirements.
Complete Dry Cure



Ingredients

%Batch (g)
Cost/Kg
Enter your cost/kg for ingredients to get a total cost
Batch
Cost
BACON CURING COMPOUND 8Kg CARTON
Item # OC30006
23.0%230
SALT77.0%7700.00
 100%1,000Total Cost0.00
Cost/Kg0.00
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Step by Step Guide

1. Blend the above ingredients together to form the dry cure mix
2. The rind can also be removed to aid penetration.
3. Firmly rub the cure thoroughly over meat surface
4. If quite thick pierce flesh to help curing process
5. Stand the meat fat layer down in a suitable tray or bag
6. Cure for 4-5 days under refrigeration
7. Once cured, remove excess cure mix with cold water, do not soak the meat
8. The product should them be placed in the fridge to mature for a min of two days.

Nutritional Informational

Per 100g of Recipe
Energy0 KJ
0 Kcal
Fat
of which saturates
0.0g
0.0g
Carbohydrate
of which sugars
0.0g
0.0g
Protein0.0g
Salt77.0g
Fibre0.0g
►PRINT label (ideal for Brother QL-650TD)

►PRINT label for Avery 3663 (18 labels)

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