Original: $7.99
-65%$7.99
$2.80The Story
PS Bacon Dry Rub Cure is a dry-rub cure designed for curing pork bellies into bacon at home - a more straightforward method than wet brining for the home meat crafter. Apply the cure directly to the pork belly, refrigerate for 1 week per inch of thickness (rotating bellies after the first week), rinse with cold water, then smoke as usual. Best with 1 lb to 25 lbs of pork bellies. Usage: 0.64 oz per pound of meat.
- Used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is complete, rinse bellies with cold water, place in smokehouse and process as usual.
- Usage: 0.64 oz per pound of meat.
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
Description
PS Bacon Dry Rub Cure is a dry-rub cure designed for curing pork bellies into bacon at home - a more straightforward method than wet brining for the home meat crafter. Apply the cure directly to the pork belly, refrigerate for 1 week per inch of thickness (rotating bellies after the first week), rinse with cold water, then smoke as usual. Best with 1 lb to 25 lbs of pork bellies. Usage: 0.64 oz per pound of meat.
- Used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is complete, rinse bellies with cold water, place in smokehouse and process as usual.
- Usage: 0.64 oz per pound of meat.
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
