Our handmade, professional, artisan kit allows you to cure your own bacon at home. This kit is perfect for anyone that wants to learn a new skill, loves bacon or wants to try out a new culinary experience. The kit uses proper artisan methods of drawing the moisture out of meat by the process of osmosis. The kit allows you to cure up to 3kg of bacon and in six different cure flavours – sweet, smoky, old English, maple & chipotle, fennel & juniper, English mustard & pink peppercorn. Just add the pork!
What's the inspiration behind the Curing Kit Range?
Our range of Homemade Curing Kits were launched in 2014, with the original Bacon Curing Kit. The inspiration behind the range was that we wanted to create a kit that used a professional method of curing bacon & salmon but it was easy enough to allow everyone to give it a go. Why cure your own bacon? The home-curing trend has been a popular form of learning a new skill and gives you the opportunity to create proper dry-cured bacon or salmon at home. The process draws moisture out of the meat and fish which stops the watery texture you get with shop-bought bacon & salmon. The method used within this kit preserves and flavours through the combination of salts, nitrates, nitrites or sugar.
How easy is it?
The whole process for curing bacon takes 7 days where the bacon is resting in the fridge. The initial preparation only takes between 30-60 minutes. You will need 500g of pork belly for each curing mix. The instructions booklet makes the process remarkably simple.
- 6x curing mixes - sweet (25g), smoky (20g), old English (30g), maple & chipotle (30g), fennel & juniper( 30g), English mustard & pink peppercorn (35g)
- 6x sealable curing bags
- Muslin (enough for 6x 500g of bacon)
- 12x plastic gloves
- Butcher’s hook
- Instruction booklet
Does not include pork
Shelf life: minimum one year but the cures will only lose flavour after that period, they are not dangerous to consume.
Packaging: cardboard box made from recycled materials, plastic pouches, plastic gloves, metal hook, paper sleeve & booklet.
- What cut and how much pork do I need? We recommend using pork belly from your local butcher or supermarket. You will need 500g per curing mix, so 3kg of bacon if you want to cure all six in one go. You can also use back bacon if you would prefer. We recommend curing for an extra day to ensure the flavour penetrates the meat properly.
- How long does it take to cure? The whole bacon curing process takes 7 days, but only needs 30-60 minutes of preparation time.
- Can I re-use the kit? You can reuse all of the contents in the kit, apart from the cures. Just hand wash the muslin. We also sell refill packs of the cures, which you can buy here.
- Where do I hang the bacon? You will need to find a small space in your fridge to hang the bacon. You can use any sort of part in your fridge that will allow the bacon to hang. We recommend using the back of the fridge, the side door or the shelves.
- What are nitrates and are they bad for you? They are a commonly used ingredient which are added to processed meats like bacon, ham, salami, and chorizo. They function as preservatives, helping to prevent the growth of harmful bacteria causing botulism and salmonella. Nitrates are only considered bad for you if cooked at extremely high temperatures and consumed every day.