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