{"product_id":"coast-n-smoke-bacon-cure-makes-up-to-18kg-of-bacon","title":"COAST N SMOKE: Bacon Cure – Makes up to 18kg of Bacon","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eMakes:\u003c\/strong\u003e Up to 18kg of bacon\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG. Contains preservative (sodium nitrite). Not suitable for vegans\/vegetarians — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home-cured bacon — pork belly or loin\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMake your own bacon\u003c\/h2\u003e\n\u003cp\u003eBored of shrink-wrapped supermarket rashers? This is your ticket. One pack of Coast n Smoke Bacon Cure lets you make up to 18kg of proper homemade bacon, complete with detailed instructions — and you don't even need a smoker, an oven does the job just fine. Sweet, savoury and genuinely better than anything you can buy.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA gently sweet, savoury cure built on brown sugar and coconut sugar with salt and black pepper. The result is classic homemade bacon: sweet-edged, deeply savoury, and a world away from the watery stuff at the shops.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub the measured cure evenly over pork belly or loin, bag it, and cure in the fridge — following the pack instructions to the letter.\u003c\/li\u003e\n\u003cli\u003eRinse, pat dry, and rest uncovered overnight in the fridge to form a pellicle.\u003c\/li\u003e\n\u003cli\u003eSmoke it low, or simply roast in the oven until cooked through.\u003c\/li\u003e\n\u003cli\u003eChill, slice, and fry as you would any bacon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout the cure\u003c\/h2\u003e\n\u003cp\u003eContains nitrite (preservative 250). This is deliberate and important: curing salts prevent the growth of harmful bacteria during the cure. Measure accurately and follow the included instructions exactly.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, coconut sugar, salt, black pepper, preservative (250) (sodium nitrite).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; no MSG. Contains preservative (sodium nitrite). Not suitable for vegans or vegetarians. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/737_savouring-crispy-bacon.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eNow that's a spice run with a payoff — eighteen kilos of bacon and not one receipt. Follow the cure to the letter, and once it's sliced and sizzling, dust the rashers with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/butchers-axe-original-bbq-sauce-500ml\"\u003eButchers Axe Original BBQ Sauce\u003c\/a\u003e close for the bacon-and-egg roll.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Home-Cured Smoked Bacon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe best rashers you'll ever smuggle out of your own fridge.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg skinless pork belly; Bacon Cure, measured exactly per the pack instructions; Large zip-lock or vacuum bag.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWeigh the belly, measure the cure precisely as the pack directs, rub it in evenly and seal in the bag.\u003c\/li\u003e\n\u003cli\u003eCure in the fridge for the time stated on the pack, flipping the bag daily.\u003c\/li\u003e\n\u003cli\u003eRinse, pat dry and rest uncovered on a rack in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 100–110°C (or use the oven) until it reaches at least 63°C internal, then chill completely and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight air-dry forms a tacky surface that grabs smoke and gives you that deep bacon colour.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":44515178119210,"sku":"CNS-BACONCURE","price":22.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bacon-cure-front.png?v=1783517039","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/coast-n-smoke-bacon-cure-makes-up-to-18kg-of-bacon","provider":"THE RUB HUB","version":"1.0","type":"link"}