COAST N SMOKE: Bacon Cure – Makes up to 18kg of Bacon

Make your own bacon

Bored 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.

The flavour

A 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.

How to use it

• Rub the measured cure evenly over pork belly or loin, bag it, and cure in the fridge — following the pack instructions to the letter.
• Rinse, pat dry, and rest uncovered overnight in the fridge to form a pellicle.
• Smoke it low, or simply roast in the oven until cooked through.
• Chill, slice, and fry as you would any bacon.

About the cure

Contains 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.

Ingredients & Dietary

Ingredients: Brown sugar, coconut sugar, salt, black pepper, preservative (250) (sodium nitrite).

Dietary: Gluten free; no MSG. Contains preservative (sodium nitrite). Not suitable for vegans or vegetarians. Always check the physical label.

The Rub Smuggler's Verdict

Now 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 Fancy Hanks BBQ Pepper Seasoning and keep Butchers Axe Original BBQ Sauce close for the bacon-and-egg roll.