Traditional Dry Cure Bacon

Recipe	%	Kg
Back or middles of Pork Dry Cure Mix Sugar - White castor / brown granular	97.3 2.4 0.3	9.73 0.24 0.30
Total	100	10

Method:

1. Sprinkle the dry cure mix over the meat and dress both sides, rubbing the mix in well.
2. Stack the meat and store at 3-4 C and cure for 4-5 days
3. At the end of the curing period, wash the cured meat with cold water (DO NOT SOAK)
4. Dry in chill and allow to mature for 2 days.