Maple Bacon Cure with Erythorbate

  • Maple Bacon Cure with Erythorbate
  • Close-up of Maple Bacon Cure with Erythorbate
Availability: Ships Same Business Day
Shipping Weight:
46.35 LBS
Ship Dims:
13.00 x 9.25 x 15.25 (in)
Salt, Sugar, Maple Sugar (100% Maple Syrup), Sodium Erythorbate (2.79%), Sodium Bicarbonate (1.0% Buffer), Sodium Nitrite (0.6%), Glycerin.
Use 2 lbs of cure to 100 lbs of bellies.


Maple Bacon Cure with Erythorbate

Excalibur Seasoning

This is Maple Bacon Cure with the correct amount of Sodium Erythorbate already mixed in, the Sodium Erythorbate allows you to hold your bacon overnight instead of 5 days as it works as a cure accelerator.


  • 45 lb Box
  • Use 2 lb of cure to 100 lb of bellies

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

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

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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