Making bacon can be a very rewarding hobby, but few things in life compare to your own home-cured and smoked bacon!! In our Angus & Oink way, we have developed some bangin’ seasoned curing salts for home-cured bacon that add subtle flavours to the meat and give you a new flavour experience! This 300g pack of cure is enough to cure 6Kg of pork. Preparation Guidelines Add cure at 5% by meat weight Cure pork at 1/2" meat thickness per day plus 1 day Rinse cure from bacon and allow air dry minimum of 2 days, longer if possible