This cure makes amazing bacon, you simply rub the cure over the meat and allow to stand in the fridge for 5-10 days depending on its size. Soak for an hour or more to reduce the salty flavour, then smoke or cook it in your oven until you reach the required internal temp of 68°C or over.
If you want to make your bacon smokey and you don't have a smoker, simply add Hickory Smoke Powder to the cure prior to rubbing into the meat. 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 (6.25%).
Comes in a handy, lidded food grade storage bucket.