This is an ambient product so it should be stored in a cool, dry place.
1. Rub on Cure 2. Fridge four days 3. Wash off 4. Hang in the mulsin provided in the fridge for three days 5. Slice cook and eat. All of our Curing Kits inlcude an easy-to-read instruction booklet. The process takes 7 days in total, which includes rubbing in the curing mixes and leaving the cures to marinate into the bacon. You cook the bacon how you would normallybacon, either fry or grill. DOES NOT CONTAIN PORK
Cardboard with a paper sleeve
You can recycle the outer packaging
Contains bags, gloves, hooks, instructions, cures
Fennel & Juniper Cure Salt, Sugar, Fennel Seed, Fennel, Juniper. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate
Maple & Chipotle Cure Salt, Sugar, Smoke Flavouring, Maple Sugar, Chipotle Chilli Powder. Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate.
English Mustard & Pink Peppercorn Cure Salt, Demerara Sugar, English Mustard, Pink Peppercorns. Preservative: Sodium Nitrite
Contains English Mustard
Contains Nitrates
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