Towney

Wade, Many thanks for this excellent information. Since I last posted I have followed your instructions using the quantities suggested in the Supacure leaflet and the results have been superb!! Once again thank you very much for the detailed information you have provided, it's brilliant. Kind regards, Dave.

Wade, many thanks for your reply. You are correct, I purchased my Supacure from Weschenfelder and followed their recipe for the quantities. I did also add a little caster sugar to the cure mix as I read it helps. I have my loin in a Pyrex dish sat on two small dishes so as to keep the brine away from the meat, hoping this would make a true dry cured product. I have also basted the meat each day with the brine run off whilst I have been turning it. I will see how this turns out but may look to add some further ingredients as you suggest for my next bacon joint. Thank you for your guidance, it's appreciated.

Good evening, I am new to dry curing bacon and was wondering if anybody could offer me some assistance please? I have purchased some supacure and used at the specified ratio of 3% but there really doesn't seem to be a great deal of it to cure my 1.5kg piece of pork loin. Do I need to add more supacure each day my loin is in the fridge or is it just the 45g for the whole 5 day curing process. Many thanks in advance. Dave