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.
15 Reviews Hide Reviews Show Reviews
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 !!!!
I'm just starting my new hobby of homemade bacon. This product was excellent, has clear instructions, and produced amazing bacon.
Simple to use, make sure you turn every day and let soak in water after rinsing or it’s pretty salty
Ready to place next order. Have 9# pork belly curing right now.
Very easy to use and great results
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 !!
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.