Maple & Chipotle Bacon Curing Kit by Ross & Ross Gifts - Make Your Own Bacon Kit in a Gift Tube

This Eco-friendly curing kit is a great beginners kit for anyone looking to learn how to cure their own proper dry-cured bacon. Cure up to 1.5kg of bacon Super easy process - the initial steps only take 30 minutes A great cooking experience where you will learn a new skill.

Why cure your own bacon? The kit uses traditional artisan methods of drawing the moisture out of the meat, which stops the watery texture that you usually get with shop bought bacon. The method used within this kit preserves and flavours through the combination of salts, nitrates, nitrites or sugar.

Contents

• Maple & Chipotle curing mix (85g)
• Muslin
• Butcher’s hook
• Instruction booklet

Shelf life: minimum one year but the cures will only lose flavour after that period, they are not dangerous to consume.
Packaging: cardboard, glass, card
Does not include pork.

FAQs

• What cut and how much pork do I need? We recommend using pork belly from your local butcher or supermarket. You will need 1.5kg of pork belly for the curing mix. You can also use back bacon if you would prefer. We recommend curing for an extra day to ensure the flavour penetrates the meat properly
• How long does it take to cure? The whole bacon curing process takes 7 days, but only needs 30-60 minutes preparation time
• Can I re-use the kit? You can reuse all of the contents in the tube, apart from the cures. Just hand wash the muslin. We also sell refill packs of the cures, which you can buy here
• Where do I hang the bacon? You will need to find a small space in your fridge to hang the bacon. You can use any sort of part in your fridge that will allow the bacon to hang. We recommend using the back of the fridge, the side door or the shelves
• What are nitrates and are they bad for you? They are a commonly used ingredient which are added to processed meats like bacon, ham, salami, and chorizo. They function as preservatives, helping to prevent the growth of harmful bacteria causing botulism and salmonella. Nitrates are only considered bad for you if cooked at extremely high temperatures and consumed every day