Succulent, maple bacon using our finest Sweet Dry Cure and Maple rub. As curing specialists, our flagship sweet dry cure has won numerous awards across the UK. This recipe can be easily altered to create other flavours of finest bacon.
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
Interested in getting some more info or samples of our dry cure and bacon products? Just ring us on 01204 848505 or send us an email at info@smythsingredients.com.
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