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{"id":387398411,"title":"PS Bacon Dry Rub Cure","handle":"ps-bacon-dry-rub-cure","description":"\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eUsed 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eSalt, Brown Sugar, Sodium Nitrite (0.50%) and Less Than 1% Glycerine (Prevents Caking).\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBACON \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse: \u003c\/b\u003e1 lb to 25 lbs of Pork Bellies\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions: \u003c\/strong\u003eBacon 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. \u003c\/p\u003e\n\u003cscript async=\"\" defer data-pin-hover=\"true\" data-pin-tall=\"true\" data-pin-round=\"true\" src=\"\/\/assets.pinterest.com\/js\/pinit.js\"\u003e\u003c\/script\u003e","published_at":"2014-10-17T15:30:00-05:00","created_at":"2014-10-17T15:35:11-05:00","vendor":"PS Seasoning \u0026 Spices","type":"Cures","tags":[],"price":799,"price_min":799,"price_max":1999,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":907563659,"title":"1 Lb. Package","option1":"1 Lb. Package","option2":null,"option3":null,"sku":"02-1261","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"PS Bacon Dry Rub Cure - 1 Lb. Package","public_title":"1 Lb. Package","options":["1 Lb. Package"],"price":799,"weight":454,"compare_at_price":null,"inventory_quantity":-243,"inventory_management":null,"inventory_policy":"deny","barcode":""},{"id":907564807,"title":"5 Lb. Package","option1":"5 Lb. Package","option2":null,"option3":null,"sku":"02-1262","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"PS Bacon Dry Rub Cure - 5 Lb. Package","public_title":"5 Lb. Package","options":["5 Lb. Package"],"price":1999,"weight":2268,"compare_at_price":null,"inventory_quantity":-80,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/PS-Bacon-Dry-Rub-Cure_2000X2000.png?v=1519674301"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/PS-Bacon-Dry-Rub-Cure_2000X2000.png?v=1519674301","options":["Title"],"content":"\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eUsed 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eSalt, Brown Sugar, Sodium Nitrite (0.50%) and Less Than 1% Glycerine (Prevents Caking).\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBACON \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eUse: \u003c\/b\u003e1 lb to 25 lbs of Pork Bellies\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions: \u003c\/strong\u003eBacon 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. \u003c\/p\u003e\n\u003cscript async=\"\" defer data-pin-hover=\"true\" data-pin-tall=\"true\" data-pin-round=\"true\" src=\"\/\/assets.pinterest.com\/js\/pinit.js\"\u003e\u003c\/script\u003e"}
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PS Bacon Dry Rub Cure

$ 7.99
Maximum quantity available reached.
  • 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.

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

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. 

    Sku: 02-1261

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