/bacon cure
  • Make Your Own Bacon Home Curing Kit - Ready in a week. All you need to make your own bacon at home (meat not included). Makes up to 4kg of streaky or back bacon. Just add belly pork or pork loin. With easy to follow instructions, ready to eat in a week. Curing kit contents: 1 x 80g Fennel & Lemon Pepper Bacon Cure
    • 1 x 80g Smokey Hickory Bacon Cure
    • 2 x 60cm of muslin mutton cloth
    • Easy to follow instructions
    • 2 x curing bags
    • 4 x plastic gloves
  • Fennel and Lemon Pepper Bacon Cure 200g Enough to cure up to 5kg of pork. Use 40g of cure per kilo. Cure for 3-4 days. Air dry for at least 3 days. For full instructions please visit our bacon making blog Here. Ingredients:  Kosher salt, sugar, salt, fennel (ground fennel and fennel seeds)(11%), lemon pepper (cracked black pepper, lemon peel, citric acid)(11%). Preservatives: potassium nitrate (e252). Allergens including cereals containing gluten, see ingredients in bold. Please only use the cures as directed. If the cure is ingested directly from the pot, please seek medical advice straight away. Store out of reach of children.
  • Smoked Hickory Bacon Cure 200g Enough to cure up to 5kg of pork. Use 40g of cure per kilo. Cure for 3-4 days. Air dry for at least 3 days. For full instructions please visit our bacon making blog Here. Ingredients: Kosher salt, sugar, salt, hickory powder (rusk (wheat), dextrose, hickory flavouring, salt)(13%), smoked paprika. Preservatives: potassium nitrate (e252). Allergens including cereals containing gluten, see ingredients in bold. Please only use the cures as directed. If the cure is ingested directly from the pot, please seek medical advice straight away. Store out of reach of children.