Brown Sugar Bacon Cure
Brown Sugar Bacon Cure - Image 2
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Brown Sugar Bacon Cure

Read 36 Reviews Write a Review

$14.99

In stock

SKU: 11-1118 Categories: , Tag:

Description

Brown Sugar Bacon Cure has the sweetness of Molasses. Brown Sugar Bacon is a staple for bacon lovers.

Net weight:  1 lb, 8oz. – makes 15 lbs.

Click here for printable instructions for brined or rub-cured.

For Brined Pork Belly
Use contents of Brown Sugar Bacon Cure (1.5 lb.) per 1 gallon of water* and stir thoroughly into food safe container or bag. Fully submerge 12-15 lbs. of pork belly for 4-5 days in refrigeration. Flip, move and stir daily. Remove, rinse surface thoroughly under cold running water. Place in fresh ice water for 4-6 hours. Remove and pat dry. Brush lightly with favorite BBQ sauce or lightly rub belly with dark brown sugar. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method.

For Rub-Cured Pork Belly
Trim away pork skin, if it has any. Weigh the belly. Use 1.5 lbs. of Brown Sugar Bacon Cure for 12-15 lbs. of slab pork belly. Add a little water* (about 3 ozs) to wet the seasoning and make a thick paste-like slurry. Rub the entire surface of the belly. Wrap belly in plastic wrap several times to keep slurry firmly against belly and prevent juices from spilling out. Place in a dry container and refrigerate for 4-5 days (flipping bottom-up daily). On the final day, remove from plastic wrap, rinse and brush salty surface thoroughly. Fill container with fresh cold water* and
place belly in it for 6-12 hours to draw out excess surface salt. Brush lightly with favorite BBQ sauce or lightly rub belly with dark brown sugar. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method.

*Note for Rub Curing – Use about 1.5 oz. Bacon Cure per 1 lb. of meat.

**Use non-chlorinated water only.

Ingredients
Salt, Brown Sugar, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.

Additional information

Weight 1.2 lbs
Dimensions 4 × 4 × 6 in

36 reviews for Brown Sugar Bacon Cure

  1. william BURROWS (verified owner) –

    I have tried a couple of times and found it salty.
    Extremely salty.
    I have followed instructions on rinsing and soaking afterwards, yet extremely salty, I finally added a cup of water in the mix when brining and it helped quite a bit.

  2. Anonymous (verified owner) –

    Good Product / Price of shipping way to high

  3. Michael Dunnington (verified owner) –

    Just brought home some pork belly today and used this rub cure. Won’t know for a week how good it is.

  4. Ronald DeMaio Jr (verified owner) –

    Good product, easy to use , results in good meat flavor

  5. Scott Hendrickson (verified owner) –

  6. Grace Freeman (verified owner) –

    Was easy ordering and the product came in quickly.

  7. Richard (verified owner) –

    Making my second batch of Buckboard Bacon. Makes a perfect 15lbs of brined pork butt, then smoke until finished. Makes a great tasting Ham too.

  8. Alan Cucullu (verified owner) –

  9. david holland (verified owner) –

    great very fast turn around time will use more.

  10. Bruce Spaght (verified owner) –

    Lovly stuff

  11. Bill Johnson (verified owner) –

    Excellent quality.

  12. Greg Stricker (verified owner) –

  13. T Brian Lindsay (verified owner) –

  14. Suzie Shaw (verified owner) –

    Excellent flavor, will buy again.

  15. Stephen Shultis (verified owner) –

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