Maple Bacon Cure 1000g – flavoured salted rub curing

Description

Easy to use:
Simply rub the cure all over your meat and leave it in the fridge for 5-10 days (depending on the size of your meat).
Soak your meat for an hour or more after removing it from the fridge to eliminate any excess cure and salt. Then smoke it in your smoker or bake it in your oven until it reaches a temperature of 65-68 degrees on the inside.

Allow to cool, slice, cook and enjoy! It’s simple, fun and delicious!

Contains: Sodium nitrite (0.45%)