RECIPE 3

MAPLE SWEET DRY CURED BACON

Succulent, Tender, Maple Dry Cured Bacon 

Classic Rich Maple Taste & Dry Cured Texture

INGREDIENTS

Lean Pork Back   5.00kgs

Hamex Sweet Dry Cure   250g

Hamex Maple Bacon Coater   250g

METHOD

Rub Dry Cure onto Pork back & Vacuum Pack

Leave to Dry Cure for 5 - 7 days

Remove from Vacuum bag, Dry Off and Rub On Maple Bacon Coater

Re-Vacuum for 3 Days, Remove and Slice

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©2020 By Smyths Ingredients & Flavours

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