The Homemade Bacon Curing Tube… Fennel & Juniper
The newest edition to the Curing Kit line which allows you to cure your own bacon at home is now packaged in an environmentally friendly tube. This kit is perfect for anyone that wants to learn a new skill, loves bacon or wants to try out a new culinary experience.
The kit uses proper artisan methods of drawing the moisture of our meat by the process of osmosis. The best thing about this tube edition is that it includes just one main curing mix from our customers' favourites – the fennel & juniper cure. It allows you to cure up to 1.5kg of bacon. 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 contains 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 1.5g 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.
- 1x curing mix – fennel & juniper(85g)
- Muslin (enough for 1.5kg of bacon)
- Butcher’s hook
- Instruction’s booklet
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 tube made from recycled materials, glass jar, metal hook, paper sleeve & booklet.
Fennel & Juniper Cure (85g) – Salt, Sugar, Fennel Seed, Fennel, Juniper. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate
- Suitable for vegetarians
- Contains no nuts, egg or soy
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 of pork belly 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 tube, 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.
My daughter bought this for me as a Christmas present after an earlier bacon making disaster. This was very simple to make for 500g using 1/3 of the mix. The flavours are excellent and so very different to anything I have bought. Planning to use the next 1/3 on some lamb breast as I have heard that can make a very good bacon too.