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Blue Ribbon Maple Bacon Cure

Blue Ribbon Maple Bacon Cure

4.9 Stars 15 Reviews

Walton's best-selling complete bacon cure. If you are looking for a complete cure for bacon, this will surely not disappoint and is a favorite of many of our customers.

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SKU: G4560410009

Availability: In stock

9+ In stock

Product Name	Warehouse	New Market (Pickup Only)	Comotara (Pickup Only)
BLUE RIBBON MAPLE BACON CURE 5 LB	76	1	3
BLUE RIBBON MAPLE BACON CURE 50 LB BOX	11	0	0

Product Name	Price	Qty
BLUE RIBBON MAPLE BACON CURE 5 LB	$14.95
BLUE RIBBON MAPLE BACON CURE 50 LB BOX	$99.50

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

SKU	G4560410009
Expert Review Stars	N/A
Manufacturer	Excalibur Seasoning
Manufacturer Part Number	No
Ingredients	No
Usage	No
Requires Shipping Upcharge	No

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15 Reviews

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Reviews (15)
Questions (3)

06/23/17

John E.

12/30/16

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

Rollie N.

04/03/17

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

Jim F.

02/23/17

Best Flavor Around

Easy to use, taste was great,,,

On Blue Ribbon Maple Bacon Cure

DAVID K.

02/21/17

Love it

I have used it the last two years and we love it

On Blue Ribbon Maple Bacon Cure

Ben B.

01/27/17

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

Susan S.

01/24/17

So good

On Blue Ribbon Maple Bacon Cure

Steve Y.

12/17/16

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

Gerald C.

10/19/16

The best there is

Great product used for 3 years now can't find any better

On Blue Ribbon Maple Bacon Cure

Susan

06/10/15

5 stars

On Blue Ribbon Maple Bacon Cure

Ron

06/08/15

5 stars

On Blue Ribbon Maple Bacon Cure

Charles W.

06/15/17

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.

Walton's

06/15/17

A: Hello Charles,

This is not a dry rub recipe, this is designed to be used as a brine or an injection. You can go to https://www.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!

Randy C.

11/06/16

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.

Walton's

11/07/16

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 https://www.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

www.waltonsinc.com

08/23/16

Q: Is this cure a wet cure

Walton's

08/24/16

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

www.waltonsinc.com