Weschenfelder Supacure is a plain dry cure that is specifically designed to cure bacon and hams. This cure comes in a 1kg recyclable and resealable pouch with a recipe and instructions on the front.
This Supacure is perfect for anyone looking to cure their own bacon or hams from scratch and it is so easy to do.
Supacure is a speciality dry curing salt specifically produced for curing bacon and hams. It is easy to use and will produce high-quality flavoursome Bacon in 5 - 7 days that both tastes and looks the business.
Supacure is a plain cure so makes a perfect base to which you can add your herbs, spices or sugar to as you get more adventurous when making bacon. For Bacon use supacure at a rate of 3% to the weight of the meat i.e. 30g per kilo of meat. For curing traditional English-styled hams use the Supacure at a rate of 4% to the weight of the meat i.e. 40g per kilo of meat. Instructions are included with the Supacure.
As this is a resealable pouch simply weigh out as much as you need, reseal and store what is left until next time.
Product Features
- Dry curing salt.
- Plain cure to which you can add herbs, spices and sugars.
- 1kg per pack.
- Resealable pouch.
- Contains Salts and sodium nitrite E250 and E252 potassium nitrate.
The estimated duties and taxes are based on $11.50 of product and may fluctuate due to changes in currencies, shipping costs, clearance fees or how the items are classified by customs. Duties and taxes may be collected upon delivery of the items.
