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Exodust Jerk Bacon Cure

 9,99 ( 8,69 ex. VAT)

In stock

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!

Size:  300g – enough for 6kg of meat

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