Double Maple Cure

Availability: Ships Same Business Day
Shipping Weight:
46.35 LBS
Ship Dims:
13.00 x 9.25 x 15.25 (in)
Salt, Cane Sugar, Maple Sugar (100% Maple Syrup), Sodium Nitrite (0.85%), Glycerin (Contains Water).
Use 1 lb of cure per 1 gallon of water for a 20% pump. Use 2 lbs of cure to 100 lbs of meat, add erythorbate.


Double Maple Cure

Excalibur Seasoning

A slight maple flavor to this bacon cure makes it perfect for a base or basic cure. Contains no sodium erythorbate.


  • 45 lb box
  • Use 1 lb. of cure per 1 gallon of water for a 20% pump. Use 2 lbs. of cure to 100 lbs. of meat, add erythorbate.

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

How To Make Homemade Bacon - Meatgistics

Learn about How To Make Homemade Bacon in the Walton's Learning Center, plus find out what supplies are needed and a step by step video demonstration through the whole process. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

What is Bacon?

Bacon is classically a pork belly that has been cured by smoking, salting or pickling. After curing it can be cooked by pan frying, boiling, baking, microwaving or smoking. In American cuisine it is typically eaten for breakfast or added to other dishes to add a savory flavor.

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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