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 Cure Original
I started making my own artisan bacon as a hobby 2 years ago. I always use Hi Mountain's cure. I get rave reviews from my friends. Love this stuff.
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Original bacon cure
Easy to use and did a great job. I will be using this again.
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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
