PS Sweet Bacon Cure

PS Sweet Bacon Cure is a wet-brine cure for pork bellies - for home meat crafters who prefer wet curing over the dry-rub method. The cure includes maple sugar granules for a subtle sweetness in the finished bacon. Dissolve 1.76 lbs of cure in 1 gallon of cold water, submerge bellies in the brine, refrigerate 5-7 days, then soak in cold water for 2 hours (changing water once) before smoking. 5 lb package - enough for multiple bacon batches.

• Use 1.76 lbs. to 1 Gallon water.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.