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