Chinese Char Siu Bacon Cure 300g
Making bacon can be a very rewarding hobby, few things in life compare to your own home-cured and smoked bacon!!
In our Angus & Oink way, we have developed some bangin’ seasoned curing salts for home-cured bacon that add subtle flavours to the meat and give you a new flavour experience!
This 300g pack of cure is enough to cure 6Kg of pork.
Preparation Guidelines
- Add cure at 5% by meat weight
- Cure pork at 1/2" meat thickness per day plus 1 day
- Rinse cure from bacon and allow air dry minimum 2 days, longer if possible
Ingredients (Allergens in CAPS & BOLD)
Salt, Sugar, Beetroot Powder, Smoked paprika, Citric Acid, Red Pepper Flakes E250 (Sodium Nitrite), E251 (Sodium Nitrate), E301 (Sodium Ascorbate), Silicon Dioxide, Xantham Gum, Flavour Enhancers - E621, E631.