Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon)

Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon) from Tongmaster
3.99 £
Shipping costs: 0.00 £

Shipping conditions:
Usually dispatched within 1-2 business days
found at Amazon Marketplace
last verified on 2017-11-20 at 10:54; the price may have changed since.
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Product description

Make your own great tasting bacon at home! Our bacon cure can be used as a dry cure or as a brine solution. Dry cure · Rub 200g bacon cure with 4800g of Pork Loin · Rub into the meat (rind can be removed for better penetration) · Stand the meat fat layer down in a suitable bag or tray · Refrigerate for 4-5 days · Once cured, rinse and leave to mature for a minimum for 2 days Brine cure · Mix 100g bacon cure mix with 286g salt and 916g water · Stir until dissolved and place meat in solution · Cure for 4-5 days · Remove from the brine and leave to mature for up to 10 days. Supplied in a 200g pack Suitable for pork, venison, beef or lamb For help and advice call Tongmaster Seasonings on 01236884815 to speak to one of our team, we are here to help.

Price trend for Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon) over the last 185 days

Today
Amazon Marketplace
We have found Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon) at 2 different suppliers. The price difference between the most expensive and cheapest supplier is 0.00%. The last cheapest price we observed was with Amazon Marketplace. Here, Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon) costs 3.99 £.

Status: 2017-11-20, 10:54; the price may have since changed. Shipping costs have not been taken into account, as they often depend on the respective customer status, delivery area and total order value.

This product from other providers

Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon) from Tongmaster
Original Bacon Cure / Dry Curing Mix - 200g (makes 5kg of Bacon)
3.99 £
Shipping costs: 0.00 £
Make your own great tasting bacon at home! Our bacon cure can be used as a dry cure or as a brine solution....
Make your own great tasting bacon at home! Our bacon cure can be used as a dry cure or as a brine solution. Dry cure · Rub 200g bacon cure with 4800g of Pork Loin · Rub into the meat (rind can be removed for better penetration) · Stand the meat fat layer down in a suitable bag or tray · Refrigerate for 4-5 days · Once cured, rinse and leave to mature for a minimum for 2 days Brine cure · Mix 100g bacon cure mix with 286g salt and 916g water · Stir until dissolved and place meat in solution · Cure for 4-5 days · Remove from the brine and leave to mature for up to 10 days. Supplied in a 200g pack Suitable for pork, venison, beef or lamb For help and advice call Tongmaster Seasonings on 01236884815 to speak to one of our team, we are here to help.
To the shop