Bacon Dry Cure

Make your own dry cured bacon right at home!

Our dry cure is so simple to use.

What you will need:

1) Meat - chose your own meat to make the type of bacon you desire. For us, you can beat pork belly!!

2) Vacuum bags and sealing machine

3) Measuring scales - You'll need to weigh your meat and weigh out the required amount of dry cure.

4) Smoker - Ideally, you'll smoke this when its cured, but you can just cook in the oven.

Method:

1) Weigh your piece of raw meat to see what it weighs.

2) Cut and seal 1 end of a vacuum bag large enough to accommodate the meat you are going to cure

3) Grab your pouch of bacon cure and while it's firmly sealed turn it upside down and shake to make sure it's well mixed in the bag.

4) Weight in a bowl the required amount of cure you'll need. If making plain bacon you will use 30g of cure for every 1kg of meat. if you're making Korean BBQ style bacon, you'll need 110g per 1 kg meat.

5) Place your meat inside the vacuum bag and pour half of the cure over the top of the bacon and spread evenly on the surface, remembering you want to leave all of the cure in the bag and not on your hand. 

6) Turn the bag with the meat over to the other side and repeat step 5.

7) Once your happy the cure is evenly spread over both sides of the meat, use the vacuum sealing machine and vacuum seal the meat with the cure inside.

8) Place bag into the fridge and set a reacurring alamr on your phone to tun the bag upside down at the same time every day for 10 days.

9) On the 11th day, set your smoker to 205f (120c) and smoke/cook the bacon until its 160f (70c) intenal.

10) Once cooked, remove from the smoker and allow to cool.

11) Slice and cook in fry pan!!