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Backwoods®

Backwoods® Original Smoked Brine Bacon Cure

Backwoods® Bacon Cure Smoked Wet Brine
Backwoods® Bacon Cure Smoked Wet Brine Ingredients
Backwoods® Bacon Cure Smoked Wet Brine Ingredients
Backwoods® Bacon Cure Smoked Wet Brine Front
Backwoods® Bacon Cure Smoked Wet Brine Back
Backwoods® Bacon Cure Smoked Wet Brine
Backwoods® Bacon Cure Smoked Wet Brine Ingredients
Backwoods® Bacon Cure Smoked Wet Brine Ingredients
Backwoods® Bacon Cure Smoked Wet Brine Front
Backwoods® Bacon Cure Smoked Wet Brine Back

Backwoods® Original Smoked Brine Bacon Cure

$9.99
  • SKU: 9133
  • UPC: 734494091335
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Description
Expertly created for enthusiasts who take pleasure in crafting their own culinary delights, our Backwoods® Bacon Seasoning Cures are precisely what you need to transform your favorite meats into flavorful bacon. Crafted with a fusion of top-grade spices, our Original Wet Smoked Wet Brine has a rich, smoky, and salty flavor, with a hint of sweetness from the brown sugar. Easily cure pork belly or other cuts of meat to create flavorful, savory bacon. From wild game to domestic meats, our unique blends add that extra flavorful touch.
 
To prepare, begin with fresh bellies that have been chilled to 42 degrees within 24-30 hours after slaughter. In a nonreactive container, dissolve seasoning and cure in water. Completely submerge bellies in brine solution in a covered container. If needed, place weights on the bellies to keep them submerged. Refrigerate for four days, turning bellies daily. It is important that the temperature is kept at a constant 38 degrees.
 
At the end of the four days, the bacon will be cured and ready to smoke. First, rinse bellies with fresh water and dry thoroughly with paper towels. Further dry the bellies by elevating them on cooling racks with a fan blowing over them. Allow to dry for 30 minutes on each side. This will form a pellicle, a sticky coating on the meat, that will allow smoke to absorb much better. You can also allow bellies to sit in the refrigerator overnight elevated on a cooling rack with a cover. Smoke the bacon using your usual smoking procedure. Remove bacon from smoker and refrigerate overnight. Remove rind if still intact. Bacon is ready for slicing or freeze unsliced. If not eaten within 7-10 days, freeze the bacon.
 
14.3 oz. (405g) Packet - seasons 25 pounds of meat.
 
Each package contains a pre-measured packet of cure.

Specs

  • Type: Bacon Cure
  • Flavor Profile: Savory, salty, and smoky flavor with a hint of brown sugar sweetness
  • Cures: Pork belly
  • Use As: A wet brine
  • Use With: Wild game and domestic meat
  • Pounds of Meat Seasoned: 25 pounds
  • Allergens: Contains Soy

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ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

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