This home curing and smoking kit gives you the tools to create the most delicious bacon. You won't want to buy supermarket bacon again!
The kit includes a detailed step by step guide for bacon which can be used for back bacon, streaky bacon and pancetta, cure supplies, a re-usable cold smoke generator and oak wood dust, and our Hot Smoked recipe booklet worth £4.99. 24 full colour pages of hot and cold smoking recipes, tips and techniques, all packed hamper style into a kraft box with twine tie. A lovely gift for the foodie who wants to produce their own bacon as well as other cured and smoked meats and fish. It will be the best you've ever tasted!
Includes a 1kg supply of professional cure mix, whole juniper, mixed peppercorns and fresh bayleaves, a ProQ cold smoke generator to create the smoke flavour and 500g of oak wood smoking dust equivalent to 50 hours cold smoking time, plus full step by step instructions,Our step-by-step, day-by-day guide to the process gives you an easy to follow detailed programme of works from curing to drying to smoking. Allow eight days for the entire process including five days for the curing process, a day (or night) for smoking and a couple of days for resting, slicing and packing.
All you need is a quality joint of pork loin or belly pork and a hooded barbecue or ventilated smoking compartment for the cold smoking part of the process.
Buy pork loin or belly pork joints from your local butcher or farm shop. 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.
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, or vacuum pack and freeze for greater longevity.
The cold smoke generator is stainless steel and can be used again and again for a range of cold smoking projects. Try other cured meats such as Pancetta (recipe included), Coppa ham, duck breast, smoked salmon or trout, cheeses, garlic, salts and oil. We've provided enough wood dust for 50 hours of cold smoking.
The supracure mix contains fine salt and small amounts (total 1.2%) of the curing agents sodium nitrate and potassium nitrate (Saltpetre) widely used in food curing and preserving 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. Use at a rate of 60g per kg of meat and your 1kg supply in this kit will give you enough for multiple curing projects.
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, creating cooled smoke without heat. The smoke creates a final preservative seal as well as wonderful flavour. The wood is 100% natural hardwood from FSC approved sustainable sources.
The cold smoke generator measures H4 x W15 x D15cm.
Cold smoke generator care instructions: Wash in hot soapy water and use a nail brush or toothbrush to remove any resinous build-up. Dishwasher safe, but wash separately to other items.
The supracure is supplied in a grip sealed pouch. Supplied with instructions. Weight 1kg.
The oak wood dust is supplied in a recycled brown paper bag with resealable twine tie, weight 500g.
Fresh bayleaves supplied in sealed plastic pouch, approx five per pouch. The mixed peppercorns (20g) and whole juniper berries (10g) are also supplied in sealed plastic pouches.