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.
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.