Bacon made from pork belly typically starts with a dry cure. Making bacon from ground venison is easy and it makes a great addition to any breakfast. We combine timeless taste with new, unique flavor fusions. today we will focus on smoke cured. RECOMMENDED USE: BBQ Ribs, Pork Belly Burnt Ends, Deviled Eggs, Popcorn, Bacon Jam, Pulled Pork, Jalapeno Poppers, Smoked Bacon, Armadillo Eggs, Breakfast Burritos, Shrimp Tacos, Bacon Wrapped Scallops, Bourbon Glazed Salmon, Brussels Sprouts, Pork Chops, And Much More. After using this rub on a bacon wrapped breakfast fatty i was wowed! Highly recommend this as a staple in every meat lovers spice cabinet!! Happy food makes me happy. Custom Blend Seasoning. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Start to finish, the process can take 9 or 10 days before you are eating bacon. MAPLE CURE. YEEEEEEEWWWW!!! This way I get the standard length bacon slices. The salt draws out the water in the meat and performs the actual curing and the sugar cuts the salty flavour so that the finished bacon is edible. Cures 25 lbs. Suggested Procedure: Grind twice through 3/16" plate. Add milk powder, cure, and all seasonings to a dish and mix with water. An online search will come up with several. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for 21 days, flipping occasionally. The seasonings can be anything, in this recipe I use chili and garlic. It's hard to think bacon can be improved upon, but Dr. Bacon certainly makes it shine. Dr.Bacon seasoning is phenomenal. DR BACON is fantastic. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65. Your email address will not be published. Mix thoroughly to … We have speciality cure mixes for Salt Beef, Italian style Prosciutto, Lonzino al Finocchio and more. Now there are two ways to cure bacon, Salt Cured or Smoke Cured. I find that vacuum-sealed pork belly cures more evenly, and flipping becomes less critical. It's so savory on any meat! I use this on several things... it is amazing on bacon and gives a great flavor kick to pork shoulder to make incredible pulled pork sandwiches!. Try a few and pick your favorite. If you prefer the pieces not to stick … Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Feel free to make them longer or shorter, to satisfy your needs and preferences. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Cut pork belly into one pound sections. A lot of curing methods will call for pink nitrate powder. PS Seasoning offers seasonings, herbs and spices blended for Sausage Making, BBQ, Cooking and more. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. VENSION BACON (For 12-1/2# Batches Divide Following By 1/2) You will need: Seasoning & 1 Cure Package; 18# of Venison Trims & 7# of Pork Trims (50% Lean) 1-1/2 Cups of Distilled Water; 5 tsp. Contact. Do yourself a favor and buy Dr. Bacon and be happier in life. Place the belly pieces in individual Ziploc bags and refrigerate them for 21 days, flipping occasionally. A.C. Legg - Summer Sausage Seasoning for 50 Pounds of Meat (2 Pack. If you have access to a vacuum sealer, go ahead use it instead. But, where it REALLY shines is BACON! of meat. Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. : 13 oz. Wet Cure Method. If you decide not to use Cure #1, replace its amount with kosher salt. Easy to make with the taste of bacon. I can’t wait to try it with other recipes. This stuff is legit folks! Awesome!! It is typically used with seasoning blends in sausages. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. Following the traditions of classic American BBQ, Dr. Bacon's signature spice rub complements pork perfectly and highlights bacon's flavor in spectacular fashion. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. Comes with sure cure. Step 6: Smoke the Canadian Bacon. SPICE RUB | BBQ SEASONING FOR BACON, RIBS, SALMON | GRILLING SMOKING COOKING. We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. Cook the Unsmoked and Cured Bacon in the Oven Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. This is a quicker way and an easier way of bringing out all of those delicious flavors. : 9 oz. These contain salt, sugar, sodium nitrite and sometimes sodium Erythorbate. OLD FASHION COUNTRY BACON RUB BLEND 501 $14.90 × OK. Navigate. Wrangle up Big Western Flavor with Hi Mountain Seasonings, bold western flavors, make your own jerky, sausage, smoked meats It will take your bacon flavor to another level. © 2020 DR. BACON O.G. Fairly priced and fast shipping! PS Seasoning and Spices. After 21 days the bacon is fully cured. Combine the salt, Cure #1, and black pepper in a small bowl. This is a must have spice! Weigh the pork belly in grams. Apply the dry cure mix evenly on all sides of each pork belly piece. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … Bacon Seasoning. Perfect trifecta of savory, sweet, heat, DR. BACON O.G. If you used Cure #1 to cure the bacon, you can smoke it at low temperatures (below 200F) to obtain smoky flavor. The process starts with one of the many seasoning and cure kits available. I usually freeze the bacon in small amounts, the amount I know I usually need for one use. Mix in seasoning. Quick view Compare Add to Cart. Slice and eat. Salt Cure Mix - Ideal for Curing Bacon, Salamis and all Dried/Cured Meat - 100g This Salt Mix is used as an essential ingredient for curing meats... Add to cart £ 1.39 Instructions. Bacon Cure Dry Rub: Net Wt. DR.BACON makes Bacon Better! 10 out of 10! Our ham & bacon cures and nitrite curing salt are pre-mixed to precise standards so you can safely make your own ham and bacon at home. Bacon is made from pork belly, salt, sugar and seasonings. Form into 2" loaves and let cure over night. All homemade bacon recipes require patience. tried it on baby back ribs and a filet works like a miracle. Mix deer with pork, add seasoning and mix. Dr. Bacon is a step above. Divide by 1000, then multiply each ingredient by that number. Fold the sides around the bacon. Smoky to briny, we've got all the flavors you need for perfect pork. $14.90. - 18 Ounce each) Use on Venison, Beef, Elk, Wild Hog and More. Simply use 5 lb of cure to 100 lb of fresh bellies, hold 5-7 days in the cooler, rinse, hang and smoke. Place on smokehouse screens and smoke as you would any smoked sausage. This rub makes my food happy. Once you've made your own you'll never buy that processed, pumped up and watery supermarket stuff ever again. Now you can make bacon out of ground pork or ground beef. Amazing Flavor, spicy undertones, delicious product! Place the wrapped bacon in a ziplock bag. Apply the dry cure mix evenly on all sides of the pork belly. SPICE RUB | BBQ SEASONING FOR BACON, RIBS, SALMON | GRILLING SMOKING COOKING . Mix meat with seasoning, form into 2" thick loaves and let cure over night. We started by trying it on bacon, but then branched out and so far have found it is also great on roasted veggies, tri-tip, pulled pork, and pizza. Sugar, Maltodextrin, Salt, Yeast, Natural Flavours, Vegetable Powders (Onion, Garlic), Smoke Flavour, Spice Extract, Maple Syrup Powder, Lactic Acid. Add ground venison and pork to a large bowl and pour water & seasoning mixture over the meat. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. They totally nailed it with the sweet/spicy/savory balance. I use a dry rub on almost everything, and have tried too many to count. I like to measure out the amount of rub per each piece to make sure each one gets the right amount of salt and other ingredients. Also included are a step by … Excalibur Seasoning Blue Ribbon Maple Cure-Bacon $13.99 Add To Cart. Put it in wings, asparagus and bacon so far. KNOWN SIDE EFFECTS: Lip Licking, Excessive Smiling, Cravings, Deep Happiness, DOES NOT CONTAIN: Gluten, Preservatives, Bacon. (368.6g) Seasoning Ingredients: Salt, Dextrose, Sodium Phosphate (14.58%), Sugar, Hydrolyzed Corn Protein, Natural Hickory Smoke Flavor, Sodium Erythorbate (1.75%), Spice, Spice Extractives and less than 2% … I cut mine into 8″ x 8″ squares and/or 8-inch long rectangles. Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! One of our most popular bacon cures, with an outstanding flavor, and a simple way to make homemade bacon. Liquid Smoke (Optional) *When using your oven, liquid smoke may be added for a smoke flavor. (255g) Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as buffer, less than 2% propylene glycol added as an anticake Additional Seasonings. Divide the seasoning blend into fourths and rub all over each pork belly, covering … this stuffs great! Very unique and great flavor with the perfect amount of kick. I cook on a Traeger regularly and have an abundance of rubs that often overlap each other with flavor, but this particular rub really stands out bc of flavor and uniqueness. Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More, nitrates (Cure #2) are not allowed for curing bacon, sodium nitrite cannot exceed 200 parts per million (ppm), Home Production of Quality Meats and Sausages). Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. Venison Bacon Seasoning Cure: Net Wt. It makes boring chicken breast amazing and pulled pork off the charts! You don’t need to rinse it. Delight an outdoor cook, large-game Hunter, or angler with this savory sweet maple Bacon flavor jerky seasoning packs. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. - with Cure 4.7 out of 5 stars 151 $18.99 — I’d Smoke That BBQ—. This stuff is flat out amazing! Curing your own bacon, at least once, is a great experience for any meat enthusiast. The process for wet cure bacon is very similar. Complete cures are typically used in hams and bacon. Simply slice, You may also hang it to dry for a week or so, at the temperatures below 40F (if not using. Bacon Seasonings | 5142 N. Commerce Ave. Unit A Moorpark, CA 93021 Call us at 805-435-6691 Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing … We can help you live a simpler and more rewarding lifestyle. Excalibur Seasoning Bologna Seasoning with Sure Cure $12.99 Add To Cart. I definitely recommend this rub as a “Must Try”! Combine remaining ingredients in a large bowl and mix well. This will last 4-6 Months if you freeze it, but I ain’t never had bacon last that long in my life. Some other names used for this product are Prague Powder #1, Insta-Cure #1, Speed Cure, or Pink Cure. Excalibur Seasoning Blue Ribbon Pork Sausage Seasoning $6.49 Add To Cart. To use, simply mix the spice and cure packets with lean ground beef, pork, turkey, or other meat, then press into jerky sticks and place on a dehydrator for a great-tasting snack in a matter of hours and at a fraction of the cost of store-bought jerky. The second type is a complete cure. Chew on your purchase for 100 days and return the products for a full refund if you don't love it. Bacon makes everything better, and Dr. Bacon makes bacon better. Start with cutting a pork belly into manageable pieces. Try something different with your deer trim - Venison Bacon. Put on smoke screens, smoke until fully cooked. Enjoy seasoned bacon in the oven or ribs, pork butt, and salmon on your BBQ smoker or grill. My Family loves this stuff. You may also hang the bacon to dry for a week or so, at the temperatures below 40F to improve shelf life and intensify flavor. Free shipping to any country on orders over $30. The brine keeps the pork loin moist while smoking. 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Ingredient by that number smoke as you would any smoked Sausage with,! Favor and buy Dr. bacon certainly makes it shine flavor with the perfect amount kick. Taste with new, unique flavor fusions amount of kick try ” to another.! Example, if your belly weighs 2650 g, you need to multiply the ingredients above. Quantities, and flipping becomes less critical wings, asparagus and bacon cures are to!