Beer And Bacon Kit
Our handmade, professional, artisan curing kit that allows you to cure your own bacon at home has now been paired with four delicious artisan beers!
This kit is perfect for anyone that wants to learn a new skill, loves bacon or wants to try out a new culinary experience. This gift edition includes a mixture of delicious beer, made by the masters at The Cotswolds Brewing Co.
The kit uses proper artisan methods of drawing the moisture out of meat by the process of osmosis. The curing tube edition allows you to cure up to 1.5kg of bacon in the popular smoky flavoured curing mix. Just add the pork!
What’s the inspiration behind the Curing Kit Range?
Our range of Homemade Curing Kits were launched in 2014, with the original Bacon Curing Kit. The inspiration behind the range was that we wanted to create a kit that used a professional method of curing bacon & salmon but it was easy enough to allow everyone to give it a go.
The extension into the curing kit range, with the tubes was inspired by our desire to become more environmentally friendly and also offer a product with our customers favourite curing mixes. The tube contained less packaging and less plastic. We continue to look for more effective ways of being environmentally friendly. The tube also offers our customers the chance to just cure the flavoured bacon they want.
Why cure your own bacon?
The home-curing trend has been a popular form of learning a new skill and gives you the opportunity to create proper dry-cured bacon or salmon at home. The process draws moisture out of the meat and fish which stops the watery texture you get with shop-bought bacon & salmon. The method used within this kit preserves and flavours through the combination of salts, nitrates, nitrites or sugar.
How easy is it?
The whole process for curing bacon takes 7 days where the bacon is resting in the fridge. The initial preparation only takes between 30-60 minutes. You will need 1.5kg of pork belly for the curing mix. The instructions booklet makes the process remarkably simple and we have a dedicated FAQ’s page if you have any questions.
- The Homemade Bacon Curing Tube… Smoky:
- 1x 60g curing mix – smoky
- Muslin (enough for 1.5kg of bacon)
- Butcher’s hook
- Instruction’s booklet
- Premium Cotswold Lager (5.0%, 330ml) by The Cotswold Brewing Co.
- Pils Cotswold Lager (3.8%, 330ml) by The Cotswold Brewing Co.
- Helles Cotswold Lager (5% ABV, 330ml) by The Cotswold Brewing Co.
- Cotswold IPA (5.2%, 330ml) by The Cotswold Brewing Co.
Does not include pork
Shelf life: minimum one year but the cures will only lose flavour after that period, they are not dangerous to consume.
Packaging: cardboard box and tube made from recycled materials, glass jars, glass bottles, metal hook, paper sleeve & booklet.
Smoky Cure (60g) – Salt, Sugar, Smoke Flavouring. Acidity regulator: Sodium Carbonate. Preservative: Sodium Nitrate. Antioxidant: Sodium Ascorbate
Premium Cotswold Lager (330ml) – 5% ABV, contains sulphites
Pils Cotswold Lager (330ml) – 3.8% ABV, contains sulphites
Helles Cotswold Lager (330ml) – 5% ABV, sulphites
Cotswold IPA (330ml) – 5.2% ABV, contains sulphites
- Not Gluten-free
- Suitable for vegetarians
- Contains no nuts, egg or soy
Allergens: Sulphates, Gluten
What cut and how much pork do I need?
We recommend using pork belly from your local butcher or supermarket. You will need 1.5kg for the curing mix. You can also use back bacon if you would prefer. We recommend curing for an extra day to ensure the flavour penetrates the meat properly.
How long does it take to cure?
The whole bacon curing process takes 7 days, but only needs 30-60 minutes preparation time.
Can I re-use the kit?
You can reuse all of the contents in the kit, apart from the cures. Just hand wash the muslin. We also sell refill packs of the cures, which you can buy here.
Where do I hang the bacon?
You will need to find a small space in your fridge to hang the bacon. You can use any sort of part in your fridge that will allow the bacon to hang. We recommend using the back of the fridge, the side door or the shelves.
What are nitrates and are they bad for you?
They are a commonly used ingredient which are added to processed meats like bacon, ham, salami, and chorizo. They function as preservatives, helping to prevent the growth of harmful bacteria causing botulism and salmonella. Nitrates are only considered bad for you if cooked at extremely high temperatures and consumed every day.