PS Bacon Dry Rub Cure

PS Bacon Dry Rub Cure

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Title

Quantity

202 in stock

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SKU: 02-1261

Goes well with

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.

How To Use

Use: 1 lb to 25 lbs of Pork Bellies

Bacon should have one thorough rubbing on flesh side only. Place the bellies in containers with flesh side against flesh side. Length of curing is one week per inch of thickness. Typically 2 inch belly would dry cure for two weeks. Rotate bellies after one week. When curing time is complete rinse bellies with cold water, place in smokehouse and process as usual.

Ingredients

Salt, Brown Sugar, Sodium Nitrite (0.50%) and Less Than 1% Glycerine (Prevents Caking).