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.
Bulk cures 125 lbs. of meat.
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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...
Used this a while back and it was great, people had said it was the best bacon they have had. Just used it again and just as good as first time. Used Hickory wood for smoke, easy to follow directions. Highly recommend.
First time. But won’t be my last. In fact I have a 5 pound pork belly curing as I write this. It’s going to be my second one.
It’s going on the WSM. Hickor again.
I gave half pound each to my kids and asked for an no holds barred report to see if I needed to make any changes on my second one.
They all said it was by far the absolute best bacon they ever had and began clamoring for me to do more.
It’s easy and great.
Easy to follow instructions that lead to superb product. Very impressed with Hi Mountain.
I’ve only tried this product once so far but will be using again. I used the wrong pellets for try first smoke so the smoke flavor was weak. Next time I will dbl smoke it and I’m sure it will be awesome. The cure was easy to use and so simple anybody can do it. I highly recommend this product. Enjoy
like the milder taste with this one.
Ive been making my own brown sugar based bacon cure for years now. Finally I had a customer who preferred salty bacon and i needed something in a pinch, so of course i went with hi mountain! This bacon cure is so simple, easy, and delicious I dont think im going to make my own cure anymore. This will be my go-to cure from now on!
It makes really good bacon.
It's the best, that's why I use it.