Original Bacon Cure / Dry Curing Mix - 200g (Makes 5kg of Bacon)

Easy to use. I use fresh pork loin to create tailess back bacon. One bag makes 3 or 4 batches. Slice what you need when you want or as I have buy meet slicer and slice it all in a oner and bag up what you need for each serving and keep in fridge or freeze. Cooks quicker than shop bought without white watery mess in frying pan.

Very easy product to apply. I bought 2.5 kilos of organic boneless pork loin and used 50% and turned it once a day as directed for a week. Beautiful result, colour and taste. Kept the remainder for next job lot.No white liquid present when cooking. I saved over 60% overall by producing and not buying organic bacon from online supplier. Hope this helps make your mind up.

Great price and easy to follow instructions to make bacon. Flavour could be bit stronger so next time I think I'll try the smoked.

Good, basic bacon cure that will get you started quite nicely. Just add 5% weight of your meat, leave it to cure for a day per 1/2 inch thickness of the joint plus a day. Great end result and won't be buying bacon anymore!

Really easy to use - I just get a small loin of pork - 800 - 1000g - add 50g of this curing salt, seal in a Ziploc bag, and leave in the fridge for a week. Just have to turn it every day. Day 8 - rinse meat, pat dry and leave 24 hrs before slicing. Delicious! And no horrible, sticky scum on the pan!

its a tad exspensive if you add in the pork.but just to have bacon that doesnt shrink or leave residue in the pan its worth that.

We used it for rubbing on belly pork for a Cassoulet. Worked really well.

Bacon like it used to be no water .Sweet taste. Best of all how easy it is to do 15mins max then just turn every dayLovely with fresh laid egg and tomato of the vine