Description Make your own bacon at home. Its easy, fun and tastes amazing! Comes with complete instructions. 1kg makes up to 20kg of bacon. What cut should be used? Pork Belly - USA style streaky bacon. Loin - Canadian style bacon. Loin & Belly - Australian style bacon. Directions Trim away excess skin and fat from meat. Rub in 40g of Misty Gully Maple Bacon Cure per Kg of meat. Rub in completely, ensuring all the meat is covered, including all the cracks and folds. Refrigerate in an air-tight container or zip lock bag for 4 - 8 days, or approximately 1 day per 500g of meat (which ever is greater). Turn the meat every 24 hours while curing in the fridge. Once Cured, rinse to remove excess cure and soak the meat in cool water for two hours, changing the water at one hour. Cook in oven/smoker at 110c until your meat reaches and internal temp of 65c. Set aside to cool completely. Slice and cook as desired. WARNING: This product contains Nitrites which are essential for the safe production of bacon - DO NOT INGEST DIRECTLY. Use only as directed, Keep out of reach from children and pets. Ingredients Salt Sugar Mineral Salts(451,500) Dextrose(Tapioca, Maize) Antioxidant(316) Acidity Regulator(331) Preservative(250) Nutritional Information PER 100GM Energy 222KJ Protein 0.0g Fat, Total 0.0g - Saturated 0.0g Carbohydrates 13.1g - Sugars 13.1g Dietary Fibre 0.0g Sodium 32551mg
