Dry Curing

“At Lucas, our aim is to ensure all butchers have the opportunity to capitalise on this valuable sector of the market, which is why we have developed a range of Easicure dry cures for traditional, smoked and sweet flavour profiles. Pre-blended and ready to use, together with our step-by-step Guide to Dry Curing Bacon, they'll soon have you curing with confidence”¦

Dry rubbing or dry curing as it is commonly known, is the most traditional and most popular method of curing middles and bellies for bacon, because of the superior taste and texture the technique delivers. As the name suggests, this entails rubbing the curing salts into the external surface of the fresh pork by hand – there really is no mystery to it and provided the right usage, conditions of preparation, application & storage are observed successful dry cured bacon is guaranteed.

Before you start: We always recommend you wear disposable gloves when applying cures to reduce possible cross contamination of other meats and utensils. Likewise, your
cutting boards, work surfaces and utensils should be washed thoroughly after use to remove all traces of the curing salts. A proprietary cleaner can be purchased from your local sundries supplier.

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