Bacon Cure Cracked Pepper

Bring bold, peppery flavor to your homemade bacon with Backwoods® Cracked Pepper Bacon Seasoning & Cure. This savory blend combines salty, smoky notes with a distinctive cracked pepper kick, turning pork belly and other cuts into delicious bacon. Whether you’re preparing domestic meats or wild game, it’s a flavorful addition to your home curing routine. Preparation Instructions Start with fresh bellies chilled to 42°F within 24–30 hours after slaughter. Dry rub: Combine the seasoning and cure, then rub the mixture over the bellies, covering the meat completely. Wet brine: Dissolve the entire seasoning packet and 4¾ teaspoons (22.6 g) of cure in ½ gallon of water. Place the prepared bellies in a covered container or zip-top bag. Refrigerate for seven days at a constant 38°F, turning daily. After curing, rinse the bellies with fresh water and pat thoroughly dry with paper towels. Place them on cooling racks with a fan blowing over them for 30 minutes per side. This helps form a pellicle—a tacky surface that helps smoke adhere. Alternatively, place the bellies on a cooling rack, cover, and refrigerate overnight. Smoke using your usual bacon-smoking procedure, then refrigerate overnight. Remove the rind, if still attached, and slice as desired, or freeze unsliced. Freeze any bacon that will not be eaten within 7–10 days. Package size: 26 oz. (737 g) Yield: Seasons 25 lbs. of meat Includes: A pre-measured packet of cure