Hi Mountain’s new Black Pepper & Brown Sugar Bacon Cure makes traditional bacon from pork belly whereas Buckboard Bacon Cure uses Boston Butt roast or pork loin.
Cures 12 lbs. of meat.
Ingredients: Salt, brown sugar, sugar, Maple sugar, sodium nitrite (0.7%) dehydrated garlic and onion, spices, extractives of paprika (color) with not more than 2% glycerine and tricalcium phosphate added to prevent caking. Allergens: none.
Bulk cures 62.5 lbs. of meat.
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This bacon cure is one of the best. Very flavourful, only suggestion is once it’s cured is to rinse and soak in cold water for 2 hours. Otherwise I find the bacon to salty. Cannot get enough of it.