Dry Cure for Bacon with Aromatic Cure – large
The delightful mix of nutmeg, juniper berries and garlic makes this cure highly aromatic. Once the pork has gone through this dry cure process it is very intense in flavour. Just rub your bacon with golden syrup, maple syrup, treacle or molasses and then layer this dry cure all over it. Let this cure from between 2-14 days depending on cute and thickness of pork used. The pork can then be smoked or sliced and cooked at this time.
Out of stock