Brown Sugar Bacon Cure

Brown Sugar Bacon Cure

(2 questions)
Read 28 Reviews Write a Review

$13.35

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SKU: 11-1118 Categories: , ,

Description

Brown Sugar Bacon Cure has the sweetness of Molasses. Brown Sugar Bacon is a staple for bacon lovers.

Net weight:  1 lb, 8oz. – makes 15 lbs.

Click here for printable instructions for brined or rub-cured.

For Brined Pork Belly
Use contents of Brown Sugar Bacon Cure (1.5 lb.) per 1 gallon of water* and stir thoroughly into food safe container or bag. Fully submerge 12-15 lbs. of pork belly for 4-5 days in refrigeration. Flip, move and stir daily. Remove, rinse surface thoroughly under cold running water. Place in fresh ice water for 4-6 hours. Remove and pat dry. Brush lightly with favorite BBQ sauce or lightly rub belly with dark brown sugar. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method.

For Rub-Cured Pork Belly
Trim away pork skin, if it has any. Weigh the belly. Use 1.5 lbs. of Brown Sugar Bacon Cure for 12-15 lbs. of slab pork belly. Add a little water* (about 3 ozs) to wet the seasoning and make a thick paste-like slurry. Rub the entire surface of the belly. Wrap belly in plastic wrap several times to keep slurry firmly against belly and prevent juices from spilling out. Place in a dry container and refrigerate for 4-5 days (flipping bottom-up daily). On the final day, remove from plastic wrap, rinse and brush salty surface thoroughly. Fill container with fresh cold water* and
place belly in it for 6-12 hours to draw out excess surface salt. Brush lightly with favorite BBQ sauce or lightly rub belly with dark brown sugar. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method.

*Note for Rub Curing – Use about 1.5 oz. Bacon Cure per 1 lb. of meat.

**Use non-chlorinated water only.

Ingredients
Salt, Brown Sugar, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.

Additional information

Weight 1.2 lbs

28 reviews for Brown Sugar Bacon Cure

  1. Stephen Shultis (verified owner) –

  2. Suzie Shaw (verified owner) –

    Excellent flavor, will buy again.

  3. T Brian Lindsay (verified owner) –

  4. Greg Stricker (verified owner) –

  5. Bill Johnson (verified owner) –

    Excellent quality.

  6. Bruce Spaght (verified owner) –

    Lovly stuff

  7. david holland (verified owner) –

    great very fast turn around time will use more.

  8. Alan Cucullu (verified owner) –

  9. Richard (verified owner) –

    Making my second batch of Buckboard Bacon. Makes a perfect 15lbs of brined pork butt, then smoke until finished. Makes a great tasting Ham too.

  10. Grace Freeman (verified owner) –

    Was easy ordering and the product came in quickly.

  11. Scott Hendrickson (verified owner) –

  12. Ronald DeMaio Jr (verified owner) –

    Good product, easy to use , results in good meat flavor

  13. Michael Dunnington (verified owner) –

    Just brought home some pork belly today and used this rub cure. Won’t know for a week how good it is.

  14. Anonymous (verified owner) –

    Good Product / Price of shipping way to high

  15. william BURROWS (verified owner) –

    I have tried a couple of times and found it salty.
    Extremely salty.
    I have followed instructions on rinsing and soaking afterwards, yet extremely salty, I finally added a cup of water in the mix when brining and it helped quite a bit.

  16. Jordan Currie (verified owner) –

  17. Darrell Bearson (verified owner) –

    Your service is great but I dont know if it is just the area we live in or if fedex is incompetent on their deliveries consistently. The product you sent traveled from NY to Colorado in just a couple days and froma location 20 miles from me it got held up 5 days before finally getting delivered. I wish you could ship future orders by UPS, they are always on time for us.

  18. Garry Hartman (verified owner) –

  19. roger evans (verified owner) –

    MAKES GREAT BACON

  20. William Bayman (verified owner) –

  21. James Dagen (verified owner) –

  22. todd voice (verified owner) –

    there great and fast

  23. steve worden (verified owner) –

    N/A

  24. Anonymous (verified owner) –

  25. RICHARD Straub (verified owner) –

  26. Jeffrey Eshenour (verified owner) –

    first time doing bacon good flavor a little salty could have been me will try again

  27. Darrell Bearson (verified owner) –

  28. Roger Rasmussen (verified owner) –

    Wonderful

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Questions and answers of the customers

    Could you bribe and cure a 12 lb turkey and then smoke?
  1. 0 votes
    Q Could you bribe and cure a 12 lb turkey and then smoke? answer now
    A

    The turkey will be way too salty using a bacon cure.
    2. Do you need instacure or is it already mixed in with this product
  2. 0 votes
    Q Do you need instacure or is it already mixed in with this product answer now
    A

    Glendon,

    It is already mixed in.

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