Maple Bacon Cure
Maple Bacon Cure - Image 2
Maple Bacon Cure - Image 3
Maple Bacon Cure - Image 4

Maple Bacon Cure

Read 40 Reviews Write a Review

$13.99

In stock

SKU: 11-1117 Categories: , Tag:

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.

Additional information

Weight 1.2 lbs
Dimensions 4 × 4 × 6 in

40 reviews for Maple Bacon Cure

  1. Barry H (verified owner) –

    Makes really tasty bacon. I went with wet brine and followed the instructions on the jar.

  2. Perry Nichols (verified owner) –

    I’ve got my bacon curing right now I hadn’t smoked it yet

  3. DAVID PRISLAN (verified owner) –

    After the order did not transfer the company got the order out really fast.
    I have used this before and it tastes great.

  4. Robert Goinsalvos (verified owner) –

    Been using this for a few years now and have not been disappointed.

  5. Daniel Baer (verified owner) –

    First time I have ever cured my own bacon, it came out awesome. Tried the dry rub method, will try brining next batch.

  6. steve worden (verified owner) –

    N/A

  7. todd voice (verified owner) –

    very fast delivery

  8. John Marshall (verified owner) –

  9. Jeff Duncan (verified owner) –

    Makes great bacon. I have used two cures and both are very good.

  10. Vicki Tucker (verified owner) –

    Easy to use and produces delicious product.

  11. TC (verified owner) –

    I would like to give a review for this one but I haven’t used it. I’m looking forward to trying it. It has a great aroma, looks and tastes very good. I’m giving it 3-stars because I haven’t used it but will update when I do.

  12. Joe Wagner (verified owner) –

    Great flavor, family favorite

  13. 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.

  14. Tony Sicuro (verified owner) –

    Ordered on Friday pm with 2 day overnight shipping. Order was filled Monday am. Should make it clear you don’t work over the weekend.

  15. Gene (verified owner) –

    Haven’t tried it yet.

Only logged in customers who have purchased this product may leave a review.

Recommended Products

Frequently Bought Together

Related products