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Bacon Cure & Smoke Pack

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Bacon Cure & Smoke Pack

This Bacon Cure & Smoke Pack contains everything you need to create authentic home cured home oak smoked bacon - and lots of it - up to 33kg in fact. Includes a professional cure mix, herbs, spices, ProQ Cold Smoke Generator and oak dust plus step by step instructions. All you need is the pork and a hooded bbq or smoker.

  • Gift boxed with twine and hang tag
  • 2kg fine cure mix plus juniper berries, peppercorns & bay leaves
  • ProQ Cold Smoke Generator (RRP £34) - use again and again
  • 500g of Oak dust or 50 hours of cold smoke
£47.00

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Availability: In stock

Details

Use this pack with a hooded barbecue or dedicated smoker, or your own home-made smoking compartment such as a wooden kitchen cabinet. You just need to ensure you have a grill rack area for the bacon joints, a metal tray or foil lining for the base which the cold smoke generator can sit on and some venting both at the base and the top. Most barbecues can solve these requirements. For a cost effective smoking compartment try the ProQ Eco Smoker which will enable you to experiment with cold smoking without the need to invest in more expensive smoking equipment. Add one of these to your order by selecting using the drop down menu below.

The full kit is packed into gift box for maximum gift appeal! We also give you full step-by-step day-by-day instructions.

Buy pork from your local farm shop or butcher or best still direct from the farm. Slow growing rare breeds and outdoor reared pigs will always give you the best flavour. Use pork loin for back bacon and belly pork for streaky bacon or pancetta. Allow 6 to 8 days for the entire process including 5 days for the curing process, a day (or night) for smoking and a couple of days for resting, slicing and packing.

Our step by step guide to the process gives you a detailed programme of works which begins with the curing. Shred the bayleaves and crush the peppercorns and juniper berries and add these to the Supracure cure mix along with sugar to a ratio of 10%. Once rubbed into the surface of the meat, the cure works quickly to remove moisture and with it a breeding ground for bacteria and the meat begins to darken. After curing cold smoke the meat for at least 10 hours. Just a single fill of 100g of oak wood dust in the Cold Smoke Generator will provide this 10 hour smoke time. You can smoke for longer if you like your bacon really smokey, just refill the cold smoke generator for another 10 hours or part 10 hours of smoking.

Either hand cut your bacon or talk to your local butcher about slicing. The bacon can be stored for up to three weeks in the fridge or frozen. If you have access to a vacuum packer this will also give your produce greater longevity.

The Cold Smoke Generator measures 4cm high, 15cm deep and 15cm long and is chrome plated steel. It is supplied with instructions, a tealight and 100g of oak dust (inside the pack).

The Supracure is in a 2kg heat sealed bag and contains fine salt and sodium nitrate which is a naturally occuring substance used widely in food curing and designed to fully eliminate bacteria. Add sugar at a rate of 10% along with the herbs provided in the kit and the cure is ready to use.

Our oak wood dust is a fine consistency which will reliably smoulder very slowly for 10 hours as it travels along the square spiral mesh channel of the Cold Smoke Generator. The wood is 100% natural hardwood from FSC approved sustainable sources.

Additional Information

Description Use this pack with a hooded barbecue or dedicated smoker, or your own home-made smoking compartment such as a wooden kitchen cabinet. You just need to ensure you have a grill rack area for the bacon joints, a metal tray or foil lining for the base which the cold smoke generator can sit on and some venting both at the base and the top. Most barbecues can solve these requirements. For a cost effective smoking compartment try the ProQ Eco Smoker which will enable you to experiment with cold smoking without the need to invest in more expensive smoking equipment. Add one of these to your order by selecting using the drop down menu below.

The full kit is packed into gift box for maximum gift appeal! We also give you full step-by-step day-by-day instructions.

Buy pork from your local farm shop or butcher or best still direct from the farm. Slow growing rare breeds and outdoor reared pigs will always give you the best flavour. Use pork loin for back bacon and belly pork for streaky bacon or pancetta. Allow 6 to 8 days for the entire process including 5 days for the curing process, a day (or night) for smoking and a couple of days for resting, slicing and packing.

Our step by step guide to the process gives you a detailed programme of works which begins with the curing. Shred the bayleaves and crush the peppercorns and juniper berries and add these to the Supracure cure mix along with sugar to a ratio of 10%. Once rubbed into the surface of the meat, the cure works quickly to remove moisture and with it a breeding ground for bacteria and the meat begins to darken. After curing cold smoke the meat for at least 10 hours. Just a single fill of 100g of oak wood dust in the Cold Smoke Generator will provide this 10 hour smoke time. You can smoke for longer if you like your bacon really smokey, just refill the cold smoke generator for another 10 hours or part 10 hours of smoking.

Either hand cut your bacon or talk to your local butcher about slicing. The bacon can be stored for up to three weeks in the fridge or frozen. If you have access to a vacuum packer this will also give your produce greater longevity.

The Cold Smoke Generator measures 4cm high, 15cm deep and 15cm long and is chrome plated steel. It is supplied with instructions, a tealight and 100g of oak dust (inside the pack).

The Supracure is in a 2kg heat sealed bag and contains fine salt and sodium nitrate which is a naturally occuring substance used widely in food curing and designed to fully eliminate bacteria. Add sugar at a rate of 10% along with the herbs provided in the kit and the cure is ready to use.

Our oak wood dust is a fine consistency which will reliably smoulder very slowly for 10 hours as it travels along the square spiral mesh channel of the Cold Smoke Generator. The wood is 100% natural hardwood from FSC approved sustainable sources.

Price £47.00

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