PS Sweet Bacon Cure

PS Sweet Bacon Cure

Regular price $ 11.99

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Title

Quantity

48 in stock

Spend $ 49 to get free shipping

SKU: 31-1301

Goes well with

Maple Cure

from $ 7.99

Maple Cure

PS Bacon Dry Rub Cure

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PS Bacon Dry Rub Cure

Speed Cure (Pink Curing Salt)

from $ 9.99

Speed Cure (Pink Curing Salt)

Use 1.76 lbs. to 1 Gallon water.

How To Use

You will need:

1.75# Cure

1 Gallon of Cold Water

Suggested Procedure: Dissolve 1.75 lbs. of cure in 1 gallon of cold water. Place pork bellies in brine and keep refrigerated for 5-7 days. Remove and soak in cold water for 2 hours, change water once.

Smoking Procedure: Preheat Smoker to 90°F. Hang product in stockinettes not touching each other with the temperature probe and not touching the bone. Run with dampers wide open for 6 hours. Add 2/3 pan (moistened) sawdust, increase temperature to 130°F, and smoke for 5 hours with top damper 1/8 open, and bottom damper ¾ open. Increase temperature to 150°F; add another pan of (moistened) sawdust. After 4 hours increase temperature to 170°F; heat until internal temperature reaches 150° - 155°F. Turn off smoker and cool to 100°F. Remove to cooler.

Ingredients

Salt, Sugar, Brown Sugar, Sodium Nitrite (0.54%) with Less Than 1% Glycerine To Prevent Caking, Maple Sugar Granules.