Maple Bacon Cure

Read 35 Reviews Write a Review

$14.35

-

9838 in stock

SKU: 11-1117 Categories: , ,

Description

Maple Bacon Cure will enable you to make your own maple bacon in as little as 4 days.

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

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

For Brined Pork Belly
Use contents of Maple 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 Grade ‘A’ Amber or ‘A’ Dark Maple Syrup. 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 Maple Bacon Cure for 12-15  lbs. of pork belly slab. Add a little water* (about 3 oz.) 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 & 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 Grade ‘A’ Amber or ‘A’ Dark Maple Syrup. 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, Cane & Maple Sugars, Dextrose, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.

Additional information

Weight 1.2 lbs

35 reviews for Maple Bacon Cure

  1. Stephen Shultis (verified owner)

  2. Franklin Aldridge (verified owner)

  3. kevin myre (verified owner)

    Very good cure. Not to salty if you soak pork belly in water for 30 minutes before smoking.

  4. Suzie Shaw (verified owner)

    Excellent flavor. I’ve bought this a few times now.

  5. Matt Colbert (verified owner)

    Tastes great, ships quickly, easy to use!

  6. thomas mccain (verified owner)

    Takes to long , to many steps. I like mine better. The end result was good.

  7. Jeffrey Stinson (verified owner)

    I cured a full pork belly with the ham & bacon cure but was disappointed with the result. The bacon was excessively salty so I’m hoping that this attempt will yield better results.

  8. Bill Johnson (verified owner)

    Excellent quality.

  9. Daniel Nation (verified owner)

    Always a pleasure buying from the sausage maker.

  10. Sean Volberg (verified owner)

  11. Frank Decker (verified owner)

  12. Steve Cobb (verified owner)

    Just got thru making 8 pounds of bacon using the Maple Bacon Cure and all I can say is Yum! My son is a chef and I had to take the bacon to him so as to get the bacon sliced. He and the cooks all wanted to know what I had used to cure the bacon once they tried some as we were slicing.

  13. James Castle (verified owner)

    This is my go to bacon cure. I follow the steps, that were actually given to my by the VP, (talk about customer service) when this product was packaged as both a ham and bacon cure. I use distilled water, and I soak mine overnight before smoking. The result is some amazing bacon.

  14. Anonymous (verified owner)

  15. Darlene Ryba (verified owner)

    It works well and bacon tastes wonderful not too salty!

  16. Gene (verified owner)

    Haven’t tried it yet.

  17. Tony Sicuro (verified owner)

    Ordered on Friday pm with 2 day overnight shipping. Order was filled Monday am. Should make it clear you don’t work over the weekend.

  18. 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.

  19. Joe Wagner (verified owner)

    Great flavor, family favorite

  20. TC (verified owner)

    I would like to give a review for this one but I haven’t used it. I’m looking forward to trying it. It has a great aroma, looks and tastes very good. I’m giving it 3-stars because I haven’t used it but will update when I do.

  21. Vicki Tucker (verified owner)

    Easy to use and produces delicious product.

  22. Jeff Duncan (verified owner)

    Makes great bacon. I have used two cures and both are very good.

  23. John Marshall (verified owner)

  24. todd voice (verified owner)

    very fast delivery

  25. steve worden (verified owner)

    N/A

  26. Daniel Baer (verified owner)

    First time I have ever cured my own bacon, it came out awesome. Tried the dry rub method, will try brining next batch.

  27. Robert Goinsalvos (verified owner)

    Been using this for a few years now and have not been disappointed.

  28. DAVID PRISLAN (verified owner)

    After the order did not transfer the company got the order out really fast.
    I have used this before and it tastes great.

  29. Perry Nichols (verified owner)

    I’ve got my bacon curing right now I hadn’t smoked it yet

  30. Barry H (verified owner)

    Makes really tasty bacon. I went with wet brine and followed the instructions on the jar.

  31. Jeffrey Eshenour (verified owner)

    worked good. first time doing bacon came out a little salty will try again

  32. Dale Daniels (verified owner)

  33. Gilbert A Frank Jr. (verified owner)

  34. Larry F Senechal (verified owner)

  35. Matthew (verified owner)

    I use to try new recipes each and every year and never found one that could satisfy. Of course that all changed when I discovered Sausage Maker about three years ago, and I have been using it ever since. I have yet to find a simpler or better tasting product on the market.

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