The Homemade Curing Kit
The Homemade Curing Kit... Spicy Bacon
Our handmade, professional, artisan kit allows you to cure your own bacon at home. 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 out of meat by the process of osmosis. The kit allows you to cure up to 1.5kg of bacon and in three different cure flavours – old English, Cotswold Chorizo and British BBQ. 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.
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 500g of pork belly for each curing mix. The instructions booklet makes the process remarkably simple and we have a dedicated FAQ’s page if you have any questions.
- 3x curing mixes –old English 30g), Cotswold Chorizo(30g) and British BBQ(30g).
- Spice rub
- 3x sealable curing bags
- Muslin (enough for 3x 500g of bacon)
- 6x plastic gloves
- 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 box made from recycled materials, plastic pouches, plastic gloves, metal hook, paper sleeve & booklet.
Old English Cure (30g) – Salt, Organic Demerara Sugar, Juniper, Ginger, Nutmeg, Cloves, Black Pepper, Star Anise, Cinnamon, Fennel, Szechuan Pepper. Preservative: Sodium Nitrate.
Cotswold Chorizo Cure (30g) – Salt, Sugar, Smoked Paprika, Garlic Powder, Oregano, Chilli Flakes, Cumin, Coriander. Preservatives. Sodium Nitrate, Sodium Nitrite. Antioxidant: Sodium Ascorbate.
British BBQ Cure (Smoky Cure) (30g) – Salt, Sugar, Smoke Flavouring. Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrate. Antioxidant: Sodium Ascorbate.
British BBQ Spice Rub (50g) – Chilli Powder, Cayenne, Smoked Paprika, Black Pepper, Mustard Powder.
- Suitable for vegetarians
- Contains no nuts, egg or soy
What’s the spice rub for?
We have included a spice rub in this kit for the purpose of adding an extra spicy kick to one of your cured bacon pieces. Just sprinkle on the bacon before you cook!
What cut and how much pork do I need?
We recommend using pork belly from your local butcher or supermarket. You will need 500g per curing mix, so 1.5kg of bacon if you want to cure all three in one go. 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.
The Homemade Curing Kit... Spicy Bacon