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.
Product Videos
icons
icons null
image square
