It would have to be a loin or belly to make traditional bacon. If you want to use ground meat, I recommend the Venison Bacon seasoning, SKU # 9137.

Use 1/2 gallon per 25 lbs. of bellies. If you should have more bellies, you'll need another packet of seasoning to get the full flavor of the cracked pepper bacon cure.

This particular seasoning is for dry rub or brining method only. We would recommend you use our Venison Bacon Seasoning SKU # 9137 which was designed to use with lean ground meats. It will do 25lb. of meat per package.

I used this to wet brine a venison roast and then smoked it whole, not in chunks. I would think it would cure faster in smaller pieces. I recommend after brining is complete, fry up a piece to the doneness you like in order to gauge the saltiness prior to smoking. If too salty, rinse/soak in cold water for a while and try again till you get the saltiness to your liking. Will save you from smoking a batch that is too salty for your liking. Hope this helps.

I don't believe so. We do have the venison bacon cure.

I would think it will work, it's great for traditional bacon. You will need to adjust the cure time for the thickness of the roast.

I would suggest brining for a shorter amount of time (at least 4 days but not more than 7). Also it is very important to rinse the bellies after curing. This will help to remove some of the salt. Prior to smoking you could soak the bellies in water for a short time to remove some of the cure. Now that the bellies are cured you can bring a pan of water to boil. Reduce heat to med-low heat and place the bacon in the simmering water for 30-60 seconds. Remove from water and blot dry. Fry as normal.

Yes, this can also be used to cure hams.

As long as you follow the exact instructions on the package, your bacon will not be too salty: make sure your bellies are at the exact temperature, pay close attention to times, make sure to rinse bellies thoroughly prior to smoking etc.

We wanted to follow up with you for more information prior to answering your question: Are you using Backwoods Bacon Cure as a wet brine or a dry cure for your bacon? How long are you keeping the pork bellies sealed and refrigerated before drying? Are they kept at a constant temperature of 38 degrees F? Are you injecting the wet brine into the bellies? When rinsing the bellies after curing, are you rinsing all of the cure off or just giving them a quick rinse prior to drying? Thank you for helping us to understand your process better.