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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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.