Misty Gully Bacon Cure 1.0kg

Misty Gully Maple Bacon Cure

Misty Gully Maple Bacon Cure processes up to 20kg of fantastic Maple flavoured bacon.

Simply rub the cure over the meat surfaces, place in an air tight container, then stand your meat in the fridge for a minimum 5 days. Larger  cuts of meat may require up to 10 days.

As this cure contains salts you will need to soak your bacon in fresh water for a minimum one hour to reduce its saltiness. 

Next cook your bacon at a low temperature in an oven, dehyrator, or smoker.

**No matter how you cook your bacon the meat core temperature must reach a minimum 70°C**

If you want to make your bacon smokey without using smoker chips add Misty Gully Smoke Powder or liquid smoke to the cure prior to rubbing into the meat.

If you plan to use smoker chips when cooking your bacon check out the smoker chip guide we have attached for this product.

For an added smoke flavour, spray a light film of Liquid smoke on to your bacon before cooking.

Maple Bacon Cure is suitable for a range of meat types: pork, beef, mutton, and game.

Contains: Sodium nitrite (0.85%)

Cured Mass:  Approximately 20kg

Contents: 1.0kg