Complete White Bacon Cure

Availability: Ships Same Business Day
55.00 LBS
13.00 x 9.25 x 15.25 (in)
Salt, Sugar, Sodium Erythorbate (2.75%), Sodium Nitrite (0.60%), Sodium Bicarbonate (Buffer).
Use 2 lbs of cure per 1 gallon of water for 10% pump.
Frequently bought together:


Perfect for a classic simple bacon taste! Use 2 lb of this cure to 1 gallon of water for a 10% pump.

Weight: 50 lb. Box

Use: Use 2 lbs. of cure per 1 gallon of water for 10% pump

Ingredients: Salt, sugar, sodium erythorbate 2.75%, sodium nitrite 0.60%, not more than 1% sodium carbonate added as a buffer, not more than 2% propylene glycol added to prevent caking.

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Walton’s Smoked Bacon Recipe

**Due to the weight and/or the size of this product, a $10 freight surcharge may be added to your order for this item.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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