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Home: Recipes > Dry Cure Bacon (bag method)Recipe #1277Traditional dry cured bacon  
+ Show Costings + Order Items Step by Step Guide1. Weigh out the sugar and cure mix and mix thoroughly, once mixed place in a polythene bag 2. Bone and trim the middles and bellies of pork and remove flare fat as necessary 3. Using the dry curing mix at 3% of the weight of the meat, dress both sides rubbing the mix in well, particularly on the meaty side 4. If the middles and belly are particularly thick, pierce the meat to aid penetration of the cure 5. Vacuum pack the meat into bags and place in the chiller 6. Cure for 1 day for for every inch (2.5cm) of meat thickness 7. At the end of the curing period, de-bag and rinse the cured meats in cold water (do not soak) dry and mature under refrigeration for 1-2 days. The bacon is now ready for slicing 🍳 Cooking Suggestion
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