Chinese Char Siu Bacon Cure

Chinese Char Siu Bacon Cure 300g 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! This 300g pack of cure is enough to cure 6Kg of pork. 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 Ingredients (Allergens in CAPS & BOLD) Salt, Sugar, Beetroot Powder, Smoked paprika, Citric Acid, Red Pepper Flakes E250 (Sodium Nitrite), E251 (Sodium Nitrate), E301 (Sodium Ascorbate), Silicon Dioxide, Xantham Gum, Flavour Enhancers - E621, E631.