Dry Rub Bacon Cure

SKU:
G4560410069
$17.45 - $91.00
Availability:
Weight:
55.00 LBS
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.
Frequently bought together:

Description

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. 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

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

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. When completed, it is then thinly sliced to create thin strips of bacon ready for pan frying for perfect crispiness.

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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