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Details
Details
Blue Ribbon Maple Bacon Cure
A Complete Bacon Cure
Includes sodium erythorbate to speed up the curing process
Use 2 lb of cure to 100 lb of fresh bellies. This imparts 120 ppm of nitrite and 547 ppm of erythorbate
Walton’s Smoked Bacon Recipe**Due to the weight and/or the size of this product, a $15 freight surcharge may be added to your order when ordering the 50 lb box.
Additional Info
Additional Info
| SKU | G4560410009 |
|---|---|
| Expert Review Stars | No |
| Ratings | 4.7000 |
| Reviews | 22 |
| Manufacturer | Excalibur Seasoning |
| Manufacturer Part Number | No |
| Ingredients | Salt, Cane and Maple Sugar (100% Maple Syrup), Sodium Erythorbate (2.70%), Sodium Nitrite (0.60%), and 1% Sodium Bicarbonate as a buffering agent. |
| Usage | No |
| Requires Shipping Upcharge | No |
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How To Make Homemade Bacon
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22 Reviews
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- Reviews (22)
- Questions (3)
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awsome
ive been using this for about a year and a half and we love it and the lucky ones that get it love it
On Blue Ribbon Maple Bacon Cure
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Good bacon cure
People that have tried the bacon I made have liked it.
On Blue Ribbon Maple Bacon Cure
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Awesome flavor
Love this product so much! Going to order this flavor every time
On Blue Ribbon Maple Bacon Cure
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Blue Ribbon maple bacon cure
Love this cure, we will no longer be sending bacon out to be cured we will do our own! Have recommended this to our friends!
On Blue Ribbon Maple Bacon Cure
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Blue ribbon bacon cure
Blue ribbon bacon cure is the very best cure on the market..my customers absolutely love my bacon and are now repeat customers
On Blue Ribbon Maple Bacon Cure
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Perfect for us
Tried several other bacon cures. This is great. To me, I can't really taste the maple in it -- BUT -- for a great tasting bacon, this is it. If I wanted to taste more like maple, I'd use an additive to this. We dry-rub our bacon, then rinse & smoke.
On Blue Ribbon Maple Bacon Cure
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Good stuff
One of our favorite bacons. Give it a good rinse or soak to remove the excess salt, and it turns out great.
On Blue Ribbon Maple Bacon Cure
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The best there is
Great product used for 3 years now can't find any better
On Blue Ribbon Maple Bacon Cure
This is the best cure
This is the best cure salt! A little sweetness makes everything we make so much more flavorful.
On Blue Ribbon Maple Bacon Cure
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Blue Ribbon Bacon Cure
This was my first time making bacon and it turned out fantastic every on that tried it said it was the best they have every had it beats store bought hands down , and was very easy to do
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Q: Although it does not say anywhere in your product description, It appears to me that this a dry cure recipe. I don't dry cure. I pump the product to 12%+/- then brine it. Excuse me if I am wrong about this being a dry rub recipe. If I'm right I need a recipe for brining or your cure is of no value to me.
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Q: I have not had good luck with brining an injecting bacon, I have used an still have some your blue ribbon maple cure, last time I used it dry, can you tell me the method used to brine an inject. Any videos? Thank you.
A: Hello Randy,
The blue ribbon maple cure for bacon would be 2 lbs of the cure to 8 lbs of cold water for 100 lbs of bellies. I have included the directions from our website below. These recipes are available at waltonsinc.com/recipes should you need to reference them.
Please let me know if you need anything else.
Injection - Dissolve 2lb Blue Ribbon Maple Bacon Cure in water. Place bellies in Meat Lug and inject with brine solution. Hold product in refrigerator overnight. Hang on bacon hooks, then hang in smokehouse.
Brining - Dissolve 1lb Blue Ribbon Maple Bacon Cure per 1 gallon of water. Make sure to completely cover bellies with cover brine. Hold in cooler for 5 days at 35° F. Then rinse thoroughly with cold water, hang on bacon hooks, and then hang in smokehouse
Degree Smoke Shower Time
1
120° F
Off
Off
1 Hour
2
135° F
On
Off
1 Hour
3
150° F
On
Off
1 Hour
4
165° F
On
Off
1 Hour
5
180° F
Off
Off
Until Internal Meat Temp reaches 138° F.**
5
Off
Off
ON
20 Minutes
Thank you,
Jonathon Tremblay
Customer Service
[email protected]
[Walton's Inc.]
3639 N Comotara St, Wichita, KS 67226
(800) 835-2832
waltonsinc.com
The blue ribbon maple cure for bacon would be 2 lbs of the cure to 8 lbs of cold water for 100 lbs of bellies. I have included the directions from our website below. These recipes are available at waltonsinc.com/recipes should you need to reference them.
Please let me know if you need anything else.
Injection - Dissolve 2lb Blue Ribbon Maple Bacon Cure in water. Place bellies in Meat Lug and inject with brine solution. Hold product in refrigerator overnight. Hang on bacon hooks, then hang in smokehouse.
Brining - Dissolve 1lb Blue Ribbon Maple Bacon Cure per 1 gallon of water. Make sure to completely cover bellies with cover brine. Hold in cooler for 5 days at 35° F. Then rinse thoroughly with cold water, hang on bacon hooks, and then hang in smokehouse
Degree Smoke Shower Time
1
120° F
Off
Off
1 Hour
2
135° F
On
Off
1 Hour
3
150° F
On
Off
1 Hour
4
165° F
On
Off
1 Hour
5
180° F
Off
Off
Until Internal Meat Temp reaches 138° F.**
5
Off
Off
ON
20 Minutes
Thank you,
Jonathon Tremblay
Customer Service
[email protected]
[Walton's Inc.]
3639 N Comotara St, Wichita, KS 67226
(800) 835-2832
waltonsinc.com
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Q: Is this cure a wet cure
A: Hello Al,
The Blue Ribbon is Designed to be used as Brine (Wet Cure), you can inject it if you wanted but with bacon most people will use the just the brine. This could be used as dry rub if you wanted to but it is designed for brining.
Thank you,
Jonathon Tremblay
Customer Service
[email protected]
[Walton's Inc.]
3639 N Comotara St, Wichita, KS 67226
(800) 835-2832
waltonsinc.com
The Blue Ribbon is Designed to be used as Brine (Wet Cure), you can inject it if you wanted but with bacon most people will use the just the brine. This could be used as dry rub if you wanted to but it is designed for brining.
Thank you,
Jonathon Tremblay
Customer Service
[email protected]
[Walton's Inc.]
3639 N Comotara St, Wichita, KS 67226
(800) 835-2832
waltonsinc.com
4.7Stars
22Reviews
This is not a dry rub recipe, this is designed to be used as a brine or an injection. You can go to waltonsinc.com/recipes and click on the smoked bacon recipe and the correct formulation is on there for a brine. That section will have both injection and brining instructions.
I hope this helped!