Hi Mountain Bacon Cure Seasoning Kit | ORIGINAL BLEND | Pork, Deer, Elk & Venison Bacon Seasoning and Cure Kit | Makes up to 25 lbs. You can use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon – and you can slice it as thick or thin you like.
It’s also suitable for pickling and brining, adding that unmistakable savory touch to your dishes.
You can use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon – and you can slice it as thick or thin you like. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking.
FLAVOR NOTES — Hi Mountain Seasonings buckboard bacon cure creates a perfect balance between sweet and savory flavors, with a classic hint of brown sugar and maple.
FLAVOR NOTES — Hi Mountain Seasonings buckboard bacon cure creates a perfect balance between sweet and savory flavors, with a classic hint of brown sugar and maple. Item Condition.
Powder form dissolves easily into wet or dry cures. Form: Powder. Four tubs give you plenty for multiple batches at once. Container Type: Resealable plastic tub.
2 – Transfer to Mixer and Add Seasoning mix, 1 oz cure salt, 2lbs of water. Mix 2 minutes or until protein is extracted. Cover and hold overnight in a cooler. 5 – Process through smokehouse to an internal temperature of.
Balanced with subtle honey notes and a savory finish, it enhances both taste and appearance for consistent, high-quality results. >The Sausage Maker. Net Weight – 1 lb 4 oz (seasons/cures up to 30 lbs of pork belly).
Ideal for crafting traditional-style bacon with consistently flavorful, high-quality results batch after batch. Net Weight – 1 lb 8 oz (cures 15 lbs of pork belly). >The Sausage Maker. Finishing – Rinse, soak, brush with BBQ sauce or dark brown sugar, par-cook to 125°F.