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PS Bacon Dry Rub Cure

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  • 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.
INGREDIENTS

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

DIRECTIONS

BACON 

Use: 1 lb to 25 lbs of Pork Bellies

    Instructions: 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. 

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