Hi Mountain Black Pepper & Brown Sugar Bacon Cure – Cures 12 lb

Hi Mountain Black Pepper & Brown Sugar Bacon Cure makes it easy to turn fresh pork belly into traditional homemade bacon with a sweet and savoury flavour profile. The curing blend combines salt, brown sugar, maple sugar, black pepper and other spices with garlic, onion and paprika for bacon with plenty of character.

One package cures up to 12 lb of meat and includes the cure and instructions needed to get started. Unlike Hi Mountain Buckboard Bacon Cure, which is designed around Boston butt or pork loin, Black Pepper & Brown Sugar Bacon Cure is specifically intended for making traditional bacon from pork belly.

Why You'll Love It

• Makes traditional bacon from pork belly
• Cures up to 12 lb of meat
• Sweet and savoury flavour profile
• Made with brown sugar and maple sugar
• Seasoned with garlic, onion and spices
• Black pepper adds savoury character
• Excellent for homemade smoked bacon
• Designed for home meat processing
• Includes cure and instructions
• Allergens: None

Features

• Brand: Hi Mountain Seasonings
• Product: Black Pepper & Brown Sugar Bacon Cure
• Product Type: Bacon Cure
• Primary Use: Traditional Pork Belly Bacon
• Flavour Profile: Sweet & Savoury Black Pepper and Brown Sugar
• Meat Capacity: Cures Up to 12 lb
• Contains Brown Sugar: Yes
• Contains Maple Sugar: Yes
• Sodium Nitrite: 0.7%
• Allergens: None
• Manufacturer Item Number: 00426

Make Traditional Bacon from Pork Belly

Hi Mountain Black Pepper & Brown Sugar Bacon Cure is formulated for making traditional homemade bacon from pork belly.

The curing blend seasons the pork while providing the curing ingredients needed as part of the bacon-making process. Follow the supplied Hi Mountain instructions carefully throughout curing and preparation.

Once properly cured, the pork belly can be prepared and smoked according to the manufacturer's directions to create homemade bacon with a distinctive sweet and savoury flavour.

Black Pepper & Brown Sugar Flavour

This isn't simply a basic bacon cure. Hi Mountain combines brown sugar and maple sugar with garlic, onion, spices and paprika to create a more complex flavour profile.

The combination delivers the sweetness customers expect from brown sugar bacon while balancing it with savoury seasoning and black pepper character.

It's an excellent choice for anyone who wants homemade bacon with more flavour built directly into the curing process.

Original vs. Black Pepper & Brown Sugar Bacon Cure

Hi Mountain offers both Original and Black Pepper & Brown Sugar versions for traditional pork belly bacon.

Original Bacon Cure provides a more traditional sweet curing profile with salt, brown sugar, sugar and maple sugar.

Black Pepper & Brown Sugar Bacon Cure builds on that sweet foundation with dehydrated garlic, onion, spices and paprika for additional savoury character.

Another important difference is capacity: Original Bacon Cure treats up to 25 lb of meat, while Black Pepper & Brown Sugar Bacon Cure treats up to 12 lb.

Original Bacon Cure vs. Buckboard Bacon Cure

The cut of pork you plan to use is important when choosing a Hi Mountain bacon cure.

Black Pepper & Brown Sugar Bacon Cure is intended for traditional bacon made from pork belly.

Hi Mountain positions Buckboard Bacon Cure for bacon made from Boston butt pork roast or pork loin.

If you're starting with pork belly and want a sweeter black pepper and brown sugar flavour, this is the appropriate option.

Cures Up to 12 lb of Meat

One package is designed to cure up to 12 lb of meat, making it a practical size for home batches of pork belly bacon.

Because this is a curing product containing sodium nitrite, accurate measurement is important. Always use the cure according to Hi Mountain's supplied quantities, curing times and preparation instructions.

Made for Home Meat Processing

Black Pepper & Brown Sugar Bacon Cure is a natural addition to a home meat-processing setup.

Pair it with fresh pork belly, a smoker and a meat slicer to take control of the process from curing through smoking and slicing.

Once you've made your own bacon, you can also choose the thickness of each slice instead of being limited to commercially sliced bacon.

Choose Your Smoking Wood

Once the pork belly has been properly cured and prepared according to Hi Mountain's directions, your choice of smoking wood gives you another way to customize the finished bacon.

Apple provides a mild fruity smoke, maple complements the sweeter brown sugar and maple notes, while hickory delivers a stronger traditional smoked-bacon character.

Experimenting with different woods is an easy way to make each batch of homemade bacon your own.

Perfect For

• Pork Belly
• Traditional Bacon
• Black Pepper Bacon
• Brown Sugar Bacon
• Homemade Bacon
• Smoked Bacon
• Home Meat Processing
• BBQ Enthusiasts
• Smoker Owners
• Pellet Smokers
• Electric Smokers
• Offset Smokers
• Charcoal Smokers
• DIY Food Projects

Ingredients

Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%), Dehydrated Garlic and Onion, Spices, Extractives of Paprika (Colour), with Not More Than 2% Glycerine and Tricalcium Phosphate Added to Prevent Caking.

Allergens: None.

Always follow Hi Mountain's curing instructions exactly and refer to the physical product packaging for the most current ingredient, allergen, preparation and food-safety information.

Specifications

• Brand: Hi Mountain Seasonings
• Product: Black Pepper & Brown Sugar Bacon Cure
• Product Type: Meat Curing Mix
• Flavour: Black Pepper & Brown Sugar
• Primary Meat: Pork Belly
• Finished Product: Traditional Bacon
• Capacity: Cures Up to 12 lb of Meat
• Manufacturer Item Number: 00426
• Sodium Nitrite: 0.7%
• Allergens: None

Why Buy This?

Hi Mountain Black Pepper & Brown Sugar Bacon Cure is a great choice for anyone who wants to make traditional pork belly bacon with more flavour built into the cure.

Brown sugar and maple sugar provide sweetness, while garlic, onion, spices and paprika add savoury complexity that distinguishes it from the Original Bacon Cure.

The package treats up to 12 lb of meat, making it a manageable option for home bacon-making projects without requiring a commercial-size batch.

For customers building a home meat-processing setup, it's an excellent companion to a smoker, meat slicer, vacuum sealer and fresh pork belly.

Frequently Asked Questions

What is Hi Mountain Black Pepper & Brown Sugar Bacon Cure used for?

It is designed for making traditional homemade bacon from pork belly with a sweet and savoury black pepper and brown sugar flavour profile.

How much meat does one package cure?

One package of Hi Mountain Black Pepper & Brown Sugar Bacon Cure is designed to cure up to 12 lb of meat.

What cut of pork should I use?

Use pork belly when making traditional bacon with Hi Mountain Black Pepper & Brown Sugar Bacon Cure.

How is this different from Hi Mountain Original Bacon Cure?

Both are intended for pork belly, but Black Pepper & Brown Sugar Bacon Cure adds garlic, onion, spices and paprika for additional savoury flavour. It cures up to 12 lb of meat, while Hi Mountain Original Bacon Cure cures up to 25 lb.

How is this different from Buckboard Bacon Cure?

Black Pepper & Brown Sugar Bacon Cure is intended for traditional pork belly bacon. Hi Mountain positions Buckboard Bacon Cure for bacon made from Boston butt pork roast or pork loin.

Does this bacon cure contain sodium nitrite?

Yes. The ingredient list specifies sodium nitrite at 0.7%. Always measure and use the cure according to Hi Mountain's directions.

Does it contain brown sugar and maple sugar?

Yes. Both brown sugar and maple sugar are included in the curing blend.

Does Hi Mountain Black Pepper & Brown Sugar Bacon Cure contain any listed allergens?

Hi Mountain currently lists the allergens as none.

Can I smoke the pork belly after curing?

Yes. After completing the curing and preparation process according to Hi Mountain's instructions, the pork belly can be smoked to develop the flavour and character of homemade smoked bacon.

Do I need to follow the supplied curing instructions exactly?

Yes. Because the cure contains sodium nitrite, follow Hi Mountain's supplied quantities, curing times, preparation steps and food-safety directions rather than estimating how much cure to use.

Sweet & Savoury Homemade Bacon

Hi Mountain Black Pepper & Brown Sugar Bacon Cure turns fresh pork belly into homemade bacon with a sweet and savoury blend of brown sugar, maple sugar, garlic, onion and spices. With enough cure for up to 12 lb of meat, it's a flavourful addition to any home meat-processing setup.