# @tom.smallwood on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@tom.smallwood/video/7680122547249286421
- **Gondola URL:** https://gondola.cc/posts/73828289-tomsmallwood-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/21b6c2e838.jpg
- **Posted:** 2026-08-31T09:18:05.000+00:00
- **Account Owner:** Tom Smallwood (@tom.smallwood) — https://gondola.cc/tom.smallwood

## Caption

How to make bacon  The simplest cure works off this ratio (% total meat weight)  Curing salt #1- 0.25%  Sugar (brown or white)- 1% Salt (non iodised)- 2.5%  Optional for flavour, pepper, bay leaf, garlic  1. Seal it up in a vac bag and leave in the fridge for 1-2 days per 500g of meat  2. Remove from bag and wash thoroughly, get everything off  3. Smoke between 95-105°C until internal temp reaches 65°C  4. Cool down completely before cutting for clean slices  #homemadebacon #bacon #smokedmeat 

## Stats

- **Views:** 38,287
- **Likes:** 1,585
- **Shares:** 11
- **Comments:** 5

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

smokedmeat, 1, bacon, homemadebacon

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