Maple Bacon Cure - Dry Cure (1kg)


This cure makes amazing bacon, you simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days depending on its size, soak for an hour or more to reduce the salty flavour, then smoke in your smoker or cook it in your oven until you reach the required internal temp of 68 degrees C or over.

If you want to make your bacon smokey and you dont have a smoker simply add Hickory Smoke Powder to the cure prior to rubbing into your meat. Then for an added touch of smoke, spray a light coating of Liquid Smoke prior to cooking.

The Maple sugar flavour adds a lightly sweet mellow touch to your Bacon and is so easy to use.

This brine/cure contains nitrites.

Product Reviews

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  • yummo

    Posted by Unknown on 15th Apr 2018


    makin' bacon proved to be easier than I ever imagined. have done heaps of smoking in the past but this takes the cake. follow the instructions and smoke your way to a super tasty treat - all my friends are rapt.

  • Maple Bacon Cure

    Posted by Greg Scott on 5th Dec 2017


    It was my first attempt at making bacon. I used a pork scotch fillet roast and the bacon came out beautiful. Ate some with breakfast yesterday. I will never buy bacon from Woolies again.

  • A flavour sensation

    Posted by Mike on 17th Nov 2017


    I'm smoking my third bacon tomorrow. Best tasting bacon I have had for many many years. So easy to do and with the fun of DIY thrown in. No more cardboard, flavourless 'bacon' from the supermarkets. The flavour of a A BLT sandwich has just gone through the roof. The family rave over it.

See All 15 Customer’s Reviews