www.sausagemaking.org

Hi Franco
I have to say thankyou for the Smoked Dry Bacon Cure I bought from you a couple of weeks ago, I cured a sml piece of belly the other day & we had the first of it last night & it was lovely, when I first read the instructions it sounded too simple! but their is strength in the old saying "The simple things in life are the best" I will recommend it to anyone who wants to have a go, I'm going to try a loin this weekend,
could you answer a couple of simple questions?
How long can you keep it once cured? & what is the best way to keep it?
at the moment its wrapped up in greaseproof paper & in a ziplock bag in the fridge

Helen (a very satisfied & will buy again customer )

Thanks for posting this Helen. When I get myself sorted out I was thinking of giving this cure a whirl, the thinking about has now turned to will do.

Can you cure anything else with the smoke cure?
Helen

Helen asked

Can you cure anything else with the smoke cure?

That is a question best directed to Franco

as to storage times. If wrapped properly it should keep for up to two weeks in the fridge. What I would suggest is that if you have made a fair bit then freeze most of it (in 500 g lots) and just keep some of it in the fridge fo use

kind regards

Parson Snows