Instructions:

• Follow the cure ratio per KG as specified on pack (Traditional: 33.5g/kg meat, Organic: 35g/kg meat, Molasses 40g/kg meat)

• Weigh your chosen cut of meat and calculate amount of cure needed by total weight of meat (i.e. 2kg pork belly cured with Organic Curing Salts = 70g curing salts)

• Evenly rub the curing salts into the surface of the meat, evenly covering it

• Place your cut of meat into a zip lock bag, ensuring there is minimal air left in the bag (or use a vacuum packer if you have one)

• Flip the meat over each day to redistribute the cure if you have used a zip lock bag

• Curing time: The length of time it will take for the meat to be fully cured and ready to cook and eat will depend on the thickness of the meat. As a rule of thumb, 1 inch of thickness will take 1 week to be fully cured

• Once the meat is cured, remove from bag, rinse under cold water and leave uncovered on a metal rack / hang in the fridge overnight.

• The following day you can either cold smoke your bacon or ham (using a Pro Q Smoke Generator) or simply slice/cook and enjoy!

• *Top Tip: Partially freeze your bacon before slicing as this will make it much easier to slice thinly and evenly

What our customers say about our British charcuterie:

Why choose The Real Cure