Woodsmoke Dry Cure curing salt makes curing your bacon (and other meats) as simple as possible. Home produced dry cure bacon ready in 12-14 days.
 
Simply rub onto the surface of the meat a rate of 25 g of cure per 1 Kg of meat and leave it refrigerated for the required curing time. 
 
Pack contains Sodium Nitrite (0.6%) in Salt