Frequently asked questions
What's included in the bacon making kit?
The dry cure and three seasoning blends, chilli & garlic, juniper & fennel and pancetta, plus full instructions. You add the pork belly.
Is curing salt necessary for bacon?
Yes. The cure is a traditional dry mix of salt and sugar with sodium nitrite (E250) and sodium nitrate (E251). The nitrites are what protect the meat while it cures, which is why they are included.
Is a smoker needed?
No. This is a dry cure that air-dries in the fridge, so there is no smoker and no special equipment. The whole process takes about a week.
How does the kit's cure differ from regular salt?
Ordinary salt seasons but will not safely cure. The kit's cure adds the nitrites that keep the meat safe as it cures, which table salt alone does not do.
What meat do I use?
Pork belly for streaky bacon, which cures fastest and most reliably. You can use pork loin with the skin removed for back bacon, with the same cure.
How thick should I slice it?
Thin, with a sharp knife, once the bacon has cured and firmed up. Cook it through before eating, as with any bacon.
Can I make bacon without nitrites?
We include them because they are the safest, most reliable way to cure bacon at home, so we would not recommend leaving them out.
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Sustainability
Our kit boxes and packaging are recyclable, the equipment inside is designed to be reused batch after batch, and your order arrives in plastic-free postal packaging.
Mindful making
Making something with your hands is a break from the screen. Our kits are designed to be savoured: measure, stir, taste and take your time over something worth the wait.
Made in Britain
Every kit is hand-packed in Britain, with a clear step-by-step booklet. And if you ever get stuck, our Help Hut guides and friendly team are right behind you.