Backwoods Dry Rub Bacon Cure

Expertly created for enthusiasts who take pleasure in crafting their own culinary delights, our Backwoods Bacon Seasoning Cures are precisely what you need to transform your favorite meats into flavorful bacon. Crafted with a fusion of top-grade spices, our Bacon Cure Dry Rub is designed to enhance the natural flavors of the meat while adding a hint of smokiness and sweetness. Easily cure pork belly or other cuts of meat to create flavorful, savory bacon. From wild game to domestic meats, our unique blends add that extra flavorful touch.

To prepare, begin with fresh bellies that have been chilled to 42 degrees within 24-30 hours after slaughter. Mix seasoning and cure together, then rub mixture onto the bellies, making sure to cover meat completely. Place in covered container or zipper top bag. Refrigerate for seven days, turning bellies daily. It is important that the temperature is kept at a constant 38 degrees.

At the end of the seven days, the bacon will be cured and ready to smoke. First, rinse bellies with fresh water and dry thoroughly with paper towels. Further dry the bellies by elevating them on cooling racks with a fan blowing over them. Allow to dry for 30 minutes on each side. This will form a pellicle, a sticky coating on the meat, that will allow smoke to absorb much better. You can also allow bellies to sit in the refrigerator overnight elevated on a cooling rack with a cover. Smoke the bacon using your usual smoking procedure. Remove bacon from smoker and refrigerate overnight. Remove rind if still intact. Bacon is ready for slicing or freeze unsliced. If not eaten within 7-10 days, freeze the bacon.

Each package contains a pre-measured packet of cure.

Features

• Type: Bacon Cure
• Flavor Profile: Pork belly
• Cures: Sweet
• Use As: Dry rub
• Use With: Wild game and domestic meat
• Pounds of Meat Seasoned: 25 pounds

LEM Backwoods Dry Rub Bacon Cure