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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Great
like the milder taste with this one.
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Great flavor!
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!
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Bacon Cure
It makes really good bacon.
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Bacon Cure
It's the best, that's why I use it.
