Dry Cured Turkey Rashers

Method: Using Lucas Easicure Sweet (20050709),
De-bone turkey fillet.
Ensure curing salt is distributed evenly particularly in
pockets and cavities. Vacuum pack the meat. Allow to cure
one day per half inch (13cm) thickness of meat, plus 2
days. Store at 2°C-4°C and turn every 2 days. Label date
stickers for your own records.