Honey Bacon Cure

Honey Bacon Cure

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Read 14 Reviews Write a Review

$14.35

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9974 in stock

SKU: 11-1116 Categories: , ,

Description

Our Honey Bacon Cure makes up to 30 lbs. of Honey Belly Bacon. This mix is ideal for the sweet-toothed amongst us.

Net weight: 1 lbs, 4 oz -makes up to 30 lbs.

Click here for printable instructions for the brined and rub-cured.

For Brined Pork Belly
Use entire contents of Honey Bacon Cure (1.25 lbss) for 1.5 to 2 gallons of water* and stir thoroughly into food safe container. Fully submerge 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 honey. 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 8-10 oz. of Honey Bacon Cure for each 12-15 lbs. pork belly slab. Add a little water* (about 3 oz.) and/or 3 Tbsp pure honey to wet the seasoning and make a thick paste-like slurry. Rub the entire surface of the belly with slurry. 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 pure honey. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later.

*Note for Rub Curing – Use about 0.7 oz. Honey Bacon Cure per 1 lb. of meat.

*Use non-chlorinated water only.

Ingredients
Salt, Honey Powder, Sodium Nitrite (1.74%), Soybean oil used to aid in mixing process.

Allergens: Soybean oil used to aid in mixing process.

Additional information

Weight 1.2 lbs

14 reviews for Honey Bacon Cure

  1. Stephen Shultis (verified owner) –

  2. Michael Timar (verified owner) –

  3. Scott Hendrickson (verified owner) –

  4. Steven Helmuth (verified owner) –

    easy to use , very taste when done

  5. Jordan Currie (verified owner) –

  6. stephen waldman (verified owner) –

  7. MICHAEL L. (verified owner) –

    Been using this cure for years and it never disappoints

  8. John Marshall (verified owner) –

  9. Harald Werner Unterieser (verified owner) –

    I use this cure for years to make bacon.
    Easy to use and perfect results.

  10. Darrell Bearson (verified owner) –

  11. Calvin Jacobson (verified owner) –

    This cure was excellent. I used the dry rub method and my bacon turned out great. Will use this again.

  12. Anonymous (verified owner) –

    haven’t used it yet but i’m hoping it is as good as it sounds.

  13. Matt Murray –

    I used this cute and my bacon is good, but not great. It came out really salty, it’ll be great to make a pot of beans with.

  14. Matt Murray –

    I used this cure and my bacon is good, but not great. It came out really salty, it’ll be great to make a pot of beans with!

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Questions and answers of the customers

    I have some Honey Bacon Cure left but its hard as a rock. Is there a way to fix that?
  1. 0 votes
    Q I have some Honey Bacon Cure left but its hard as a rock. Is there a way to fix that? answer now
    A

    Hi Scott,

    I asked our kitchen specialist and he said if it's as hard as a rock, we would recommend to throw it away. If it's that hard there isn't much you can do, you would have to grind it up somehow but if it's too hard that might not be possible! The shelf life is a year for all of our seasonings. Let us know if you have any other questions!

    Take care,
    Meghan

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