Enter to Win Ultimate Walton's Sausage Making Kit!

Dry Rub Bacon Cure

Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. One of our most popular bacon cures, with an outstanding flavor, and a simple way to make homemade bacon. Simply use 5 lb of cure to 100 lb of fresh bellies, hold 5-7 days in the cooler, rinse, hang and smoke.
Read more about how to make bacon and follow our recipe on Meatgistics.
Click for more details
SKU: G4560410069

Availability: In stock

9+ In stock
 
Product Name Warehouse Comotara
(Pickup Only)
Dry Rub Bacon Cure - 5 lb 46 1
Dry Rub Bacon Cure - 50 lb 10 0
Product Name Price Qty
Dry Rub Bacon Cure - 5 lb
$9.70
Dry Rub Bacon Cure - 50 lb
$61.00

Details

Details

Dry Rub Bacon Cure

Excalibur Seasoning

Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. One of our most popular bacon cures, with an outstanding flavor, and a simple way to make homemade bacon. Simply use 5 lb of cure to 100 lb of fresh bellies, hold 5-7 days in the cooler, rinse, hang and smoke. Read more about how to make bacon and follow our recipe on Meatgistics.

Features:

  • Available in 5 lb packages or 50 lb box
  • Use 5 lb of cure per 100 lb of fresh pork bellies - this will impart 200 ppm of nitrite and 547 ppm of sodium erythorbate

Meatgistics - Walton's Learning Center

Learn about How To Make Homemade Dry Rub Bacon in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Dry Rub Bacon?

Bacon is classically a pork belly that has been cured by smoking, salting or pickling, these are accomplished with either a cover pickle, an injection or a dry rub. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly. After holding in the cooler, the pork belly is rinsed multiple times, and then smoked and thermally processed to at least 138 F. When completed, it is then thinly sliced to create thin strips of bacon ready for pan frying for perfect crispiness.

Additional Info

Additional Info

SKU G4560410069
Expert Review Stars No
Ratings 0.0000
Reviews 0
Manufacturer Excalibur Seasoning
Manufacturer Part Number No
Ingredients Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%), Sodium Bicarbonate (1% buffering agent), Sodium Nitrite (0.40%).
Usage Use 5 lbs of cure to 100 lbs of fresh bellies. This imparts 200 PPM of nitrite, and 547 PPM of sodium erythorbate.
Requires Shipping Upcharge No

Tags

Tags

Use spaces to separate tags. Use single quotes (') for phrases.

Videos

How To Make Homemade Dry Rub Bacon

0Stars 0Reviews