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