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Home: Recipes > Bacon CureRecipe #1650
+ Show Costings + Order Items + Modify Recipe Step by Step Guide1. Select a thin piece of meat no thicker than 2 inches 2. Debone and trim the meat 3. Whilst wearing gloves add the cure mix and rub in well to the meat at a rate of 50g per 1kg of meat. 4. Ensure curing salt is evenly distributed, particularly in pockets and cavities in the meat 5. Vacuum pack the meat and store in the chiller out of the light 6. Allow to cure for the recommended time based on 1 day per half inch or 13mm thickness of meat plus 2 extra 7. Once the curing process has finished remove from the bag and rinse off the bacon under cold water 8. Dry off the meat before slicing
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