Bacon - Dry Cure Rub

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

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

Method

1. Mix the ingredients together in a bowl.
2. Portion out an equal amount of the dry cure mix on each piece of meat.
3. Rub it all over each piece.
4. Shake it off.
5. Vac-seal the meat.
6. Cure in the fridge for 5-7 days, keeping them stacked together.

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.