Sweet and dry Cure with anti-oxidants 10 kg  Ref: DP159

Cure your own bacon and hams with our Sweet & Dry cure mix. Contains anti-oxidants to prevent "greening" of bacon. DRY CURE INSTRUCTIONS 1) Apply the cure mix to the meat ensure salt is distributed evenly, particularly in pockets and cavities. Apply at 137 grams per kilo of meat. 2) If you wish, apply a date sticker for your records. 3) Allow to cure one day per 13mm (½ inch) thickness of meat, plus two days. 4) Store at 2c - 4c. 5) Turn every 2 days. 6) Once curing process is finished, rinse off excess curing salt and ensure it is fully dried before slicing and packaging. Take care to avoid contact with other meats in the fridge to prevent cross-contamination by nitrate. Manufacterers Ingredient Declaration: Salt, Sugar, Preservatives: E251;E250