Product Description
Hi Mountain’s new Original Bacon Cure makes traditional bacon from pork belly whereas Buckboard Bacon Cure uses Boston Butt roast or pork loin.
Cures 25 lbs. of meat.
Ingredients: Salt, brown sugar, sugar, Maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking.
Allergens: none.
Bulk cures 125 lbs. of meat.
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Product Reviews
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Bacon
Works good makes very good bacon.
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Bacon cure
I just finished making the bacon cure and it turned out great. I only did half of a pork belly but it turned out better than any store brand I have ever bought. Give it a try you won't be disappointed.
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Original Bacon Cure
Excellent taste! I shortened cure to 6 days. First one was too salty with 7 day cure. 6 days was just right for us. Smoked on Louisiana pellet grill at 180 degrees with Applewood pellets. Took about 4 hours to reach 150 internal temperatures. I highly recommend !!!!
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Bacon Cure Original
I'm just starting my new hobby of homemade bacon. This product was excellent, has clear instructions, and produced amazing bacon.
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Bacon seasoning
Simple to use, make sure you turn every day and let soak in water after rinsing or it’s pretty salty
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Original Bacon Cure
Ready to place next order. Have 9# pork belly curing right now.
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Original bacon cure
Very easy to use and great results
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Bacon Cure
I made bacon for the first time using this product and EVERYONE loved it!! Use this bacon cure and you'll never buy bacon at the grocery store again !!
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Bacon Cure original blend
This was not my first "store bought" cure,however it is by far and away the one I prefer. It's not to salty as some cures tend to be (regardless of soak time) and I can actually taste the seasoning vice salt.
It's now the cure I recommend...
