View source for Bacon - Dry Cure Rub

[[File:Bacon Recipe.jpg|850px]]

Ralph from Oakwood makes it simple! The recipe below is '''PER 1kg OF PORK'''.

{{Recipe |
ingredients=
* Salt, 30g fine + 30g coarse (60g total).
* Sugar 30g.
* Ham / bacon cure (nitrates, baby!) 1.25g
* Spices:
** Pepper, coarsely ground, 3g
** Herbs (garlic, onion, whatever), 3g
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method =
# Mix the ingredients together in a bowl.
# Portion out an equal amount of the dry cure mix on each piece of meat.
# Rub it all over each piece.
# Shake it off.
# Vac-seal the meat.
# Cure in the fridge for 5-7 days, keeping them stacked together.
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links=
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notes=
It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. Let's see how it goes.
}}


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