Dr Jay's Miracle Bacon Cure-All is the go to for making delicious, home-made bacon, the way it should be.

For the best results, season rindless pork belly all over with the cure - minimum 25g per 1kg of meat.

Vacuum seal and wrap or place in airtight container and refrigerate for 5-10 days, until the pork starts to feel firm. 

Remove the pork, rinse thoroughly and pat dry.

Refrigerate pork on a rack, uncovered overnight.

Set up a smoker or oven to 110-120 degrees Celsius. (225-250F)

Smoke/ cook until bacon reaches a minimum internal temp of 65 degrees Celsius.

Allow to cool, slice fry and consume for instantaneous vitality!

Salt, Sugar, Dehydrated Vegetables, Spices, Kuritkwik (Salt, Preservative (250), Fermented Red Rice), Anti-caking Agent (551).

Please note that we can only pack Beef Steaks and Chicken Breast singularly, all other products have a minimum of 2 pieces or 200 grams per bag unless otherwise
stated.

All of our online products are vacuum sealed except for our fresh Sausages, Rissoles and Burgers, Pastries and crumbed products. Eg: Schnitzels, Chicken Kievs, Nuggets.

Our online delivery orders are packed neatly in a thick cardboard box with an insulated liner, complete with plenty of gel ice packs, all of which are recyclable*. This box can keep your order cool for up to 2 hours after delivery.

*Liner and gel packs RedCycle approved.

Item availability varies in-store and online. If you are looking for this item in-store it is always best to call ahead to confirm availability.

Alternatively, place an order online for store pickup or home delivery.

You can contact your local store here: Find Your Store