CANADIAN MAPLE BACON DRY RUB CURE (1.88kg/PKG)

Description

CANADIAN MAPLE BACON DRY RUB CURE (1.88kg/PKG)

More Maple! That has been the desire of High Caliber customers from all over this great nation.

High Caliber has delivered with a breakfast staple enjoyed by every Canadian.

Introducing our new CANADIAN MAPLE BACON DRY RUB CURE!

As you can guess, the two breakfast buddies of “Bacon” and “Maple” have merged to become a protein powerhouse.

This 1.88kg bag will produce 25 lbs (11.34kg) of sweet maple goodness.

Easy to use:

• Rub the appropriate amount of seasoning and cure (packaged separately)  on your pork belly
• Cure meat for 1 day per pound (with skin/rind off) OR 1.5 days per pound (with skin/rind on)
• Optional: you may rinse the pork bellies off in running water if desired after the curing process is complete
• Place the bellies on a rack in a container  in cooler to dry overnight
• Place bellies on a bacon hanger
• Smoke with dampers 1/4  open  until the desired golden brown color is achieved
• Cook to an internal temperature of 150 – 155 ° C
• Cool under refrigeration overnight
• Slice and package to the portions desired

Don’t forget to fry some up!

See our Learning Resources for a complete procedure.

This homemade creation will be bacon-y, sweet and crispy, perfect anytime!