Description
Maple Bacon Cure will enable you to make your own maple bacon in as little as 4 days.
Net weight: 1 lbs, 8oz. – makes 15 lbs.
Click here for printable instructions for brined or rub-cured.
For Brined Pork Belly
Use contents of Maple 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 Grade ‘A’ Amber or ‘A’ Dark Maple Syrup. 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 Maple Bacon Cure for 12-15 lbs. of pork belly slab. Add a little water* (about 3 oz.) 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 & 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 Grade ‘A’ Amber or ‘A’ Dark Maple Syrup. 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, Cane & Maple Sugars, Dextrose, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.
Darlene Ryba (verified owner) –
It works well and bacon tastes wonderful not too salty!
Anonymous (verified owner) –
James Castle (verified owner) –
This is my go to bacon cure. I follow the steps, that were actually given to my by the VP, (talk about customer service) when this product was packaged as both a ham and bacon cure. I use distilled water, and I soak mine overnight before smoking. The result is some amazing bacon.
Steve Cobb (verified owner) –
Just got thru making 8 pounds of bacon using the Maple Bacon Cure and all I can say is Yum! My son is a chef and I had to take the bacon to him so as to get the bacon sliced. He and the cooks all wanted to know what I had used to cure the bacon once they tried some as we were slicing.
Frank Decker (verified owner) –
Sean Volberg (verified owner) –
Daniel Nation (verified owner) –
Always a pleasure buying from the sausage maker.
Bill Johnson (verified owner) –
Excellent quality.
Jeffrey Stinson (verified owner) –
I cured a full pork belly with the ham & bacon cure but was disappointed with the result. The bacon was excessively salty so I’m hoping that this attempt will yield better results.
thomas mccain (verified owner) –
Takes to long , to many steps. I like mine better. The end result was good.
Matt Colbert (verified owner) –
Tastes great, ships quickly, easy to use!
Suzie Shaw (verified owner) –
Excellent flavor. I’ve bought this a few times now.
kevin myre (verified owner) –
Very good cure. Not to salty if you soak pork belly in water for 30 minutes before smoking.
Franklin Aldridge (verified owner) –
Stephen Shultis (verified owner) –