We have put together a handy bacon kit. The Bacon Curing Kit gives you all the tools and guidance you need to make your very own dry-cured bacon at home.
Want to cure meat at home but not sure how? Follow these simple instructions to achieve high-quality charcuterie products such as dry-cured bacon and duck Proscuitto.
You will need to make recordings. Write all your calculations down and consult throughout the process. Before you begin curing, calculate the desired final weight of your meat, this can be done multiplying the weight of your meat by 0.66.
Cure meat at home:
Using the meat, measure 3% of its total weight in salt, use this number to weigh out the sugar and spice mix. For example, for 30g of salt, weigh 30g of sugar, and 30g of spice mix.
Toast the spice mix in a pan on medium heat until aromatic. Grind the mix, and combine with the salt and sugar.
Add 0.025% (per kilo of meat) of nitrates to the cure mix. If your kitchen scales aren’t sensitive use a teaspoon to measure (half a teaspoon of nitrate is about 3g).
Ensure the cure is mixed thoroughly, place your meat on a tray and massage the cure onto the meat. It should mostly adhere to the surface. Ensure you rub the cure onto every side of the meat. Once massaged, add it to the zip lock bag with any cure mix that’s fallen onto the tray.
Before you zip the bag shut, push out as much air as possible (this can be done by pushing and folding the loose sections of the bag). Zip the bag shut once folded and place in the fridge for a minimum of three days. Turn the bag over once a day and massage the bag gently.
Remove the meat from the cure. It should be surrounded by a pool of its own moisture. Rinse the meat in cold water, or a weak solution of vinegar and water. Dry the meat thoroughly with kitchen roll.
Wrap the meat in a suitable amount of the muslin cloth, trimming off excess material. Tie it to secure with the butcher’s twine. This can be done in any way you see fit, as long as the muslin is secure.
Either by making a hole in the meat with a sharp knife or by attaching it to the knots you’ve just made, hang the meat in your fridge with the meat hook. Leave the meat dry until it reaches its desired final weight.
Storing and consuming:
Your cured meat is now finished. It’s best served sliced fresh and thinly. Its shelf-stable but will continue to dry uncovered. Further drying can be beneficial to taste but may compromise the texture. We recommend wrapping the finished product in cling film and consuming it within a couple of months.
Northern Cure Bacon Kit – Bacon Curing Kit
The Northern Cure Bacon Kit – Bacon Curing is available to give you all the tools and guidance you need to make your own dry-cured Bacon at home.