Hi Mountain Original Bacon Cure – Cures 25 lb of Pork Belly

Hi Mountain Original Bacon Cure makes it easy to turn fresh pork belly into traditional homemade bacon. Specially formulated for pork belly, this cure combines salt, brown sugar, sugar and maple sugar with sodium nitrite to provide the curing blend needed to make your own bacon at home.

One package cures up to 25 lb of meat, making it an excellent choice for hunters, home meat processors, BBQ enthusiasts and anyone who wants to make bacon from scratch. Unlike Hi Mountain Buckboard Bacon Cure, which is designed around Boston butt or pork loin, Original Bacon Cure is the choice for traditional pork belly bacon.

Why You'll Love It

• Makes traditional homemade bacon from pork belly
• Cures up to 25 lb of meat
• Easy way to get started making bacon at home
• Sweet and savoury curing blend
• Contains brown sugar and maple sugar
• Designed specifically for traditional pork belly bacon
• Great for home meat processing
• Excellent for smoked homemade bacon
• Allergens: None
• From Hi Mountain Seasonings

Features

• Brand: Hi Mountain Seasonings
• Product: Original Bacon Cure
• Product Type: Bacon Cure
• Primary Use: Traditional Pork Belly Bacon
• Meat Capacity: Cures Up to 25 lb
• Contains Brown Sugar: Yes
• Contains Maple Sugar: Yes
• Sodium Nitrite: 0.7%
• Allergens: None
• Manufacturer Item Number: 00425

Make Traditional Bacon from Pork Belly

Hi Mountain Original Bacon Cure is designed for one of the classics: traditional bacon made from pork belly.

Start with fresh pork belly and use the cure according to the included Hi Mountain instructions. The curing process seasons the pork while preparing it for the next stages of homemade bacon production.

For anyone interested in home meat processing, making your own pork belly bacon gives you the opportunity to take the process from raw pork belly through curing and smoking to the finished bacon.

Original Bacon Cure vs. Buckboard Bacon Cure

Hi Mountain offers different bacon cures depending on the style of bacon you want to make.

Original Bacon Cure is intended for traditional bacon made from pork belly.

Hi Mountain's Buckboard Bacon Cure is positioned for making bacon from a Boston butt pork roast or using pork loin for Canadian-style bacon.

If traditional pork belly bacon is your goal, Original Bacon Cure is the appropriate choice between the two.

Cures Up to 25 lb of Meat

One package of Hi Mountain Original Bacon Cure is designed to cure up to 25 lb of meat.

That capacity makes it suitable for processing larger pork bellies or dividing the cure across appropriately measured batches while following Hi Mountain's instructions.

Because curing involves sodium nitrite, always measure and apply curing products according to the manufacturer's directions rather than estimating the amount required.

Brown Sugar & Maple Sugar

The cure combines salt with brown sugar, sugar and maple sugar, giving the finished bacon a classic sweet-and-savoury foundation.

That flavour profile makes an excellent starting point for homemade bacon that can later be smoked with your preferred smoking wood.

Made for Home Meat Processing

Original Bacon Cure fits naturally into a home meat-processing setup alongside smokers, meat slicers, vacuum sealers and other processing equipment.

It's an excellent option for customers who want to move beyond buying finished bacon and experience the process of curing and smoking their own pork belly.

Choose Your Smoke

After properly curing the pork belly according to Hi Mountain's instructions, smoking gives you another opportunity to shape the finished bacon's flavour.

Apple and maple woods are excellent choices when you want a milder, slightly sweeter smoke profile, while hickory provides a stronger traditional smoke character.

Experimenting with different smoking woods lets you put your own finishing touch on each batch of homemade bacon.

Perfect For

• Traditional Pork Belly Bacon
• Homemade Bacon
• Smoked Bacon
• Home Meat Processing
• BBQ Enthusiasts
• Smoker Owners
• Pellet Smokers
• Electric Smokers
• Offset Smokers
• Charcoal Smokers
• DIY Food Projects
• Processing Larger Pork Bellies

Ingredients

Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with Not More Than 2% Glycerine Added to Prevent Caking.

Allergens: None.

Always follow the manufacturer'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: Original Bacon Cure
• Product Type: Meat Curing Mix
• Primary Meat: Pork Belly
• Finished Product: Traditional Bacon
• Capacity: Cures Up to 25 lb of Meat
• Manufacturer Item Number: 00425
• Sodium Nitrite: 0.7%
• Allergens: None

Why Buy This?

Hi Mountain Original Bacon Cure gives home meat processors a straightforward way to make traditional bacon from pork belly without having to formulate a curing mixture from individual ingredients.

Its combination of salt, brown sugar, sugar and maple sugar provides a classic foundation, while the complete package has enough curing mix for up to 25 lb of meat.

It's also easy to distinguish from Hi Mountain's other bacon products: choose Original Bacon Cure when you're starting with pork belly, while Buckboard Bacon Cure is intended for alternative cuts such as Boston butt or pork loin.

For anyone building a home meat-processing setup, Original Bacon Cure is a natural companion to a smoker, meat slicer and vacuum sealer.

Frequently Asked Questions

What is Hi Mountain Original Bacon Cure used for?

Hi Mountain Original Bacon Cure is designed for making traditional homemade bacon from pork belly.

How much meat does one package cure?

One package of Hi Mountain Original Bacon Cure is designed to cure up to 25 lb of meat.

What cut of pork should I use with Original Bacon Cure?

Use pork belly when making traditional bacon with Hi Mountain Original Bacon Cure.

What is the difference between Original Bacon Cure and Buckboard Bacon Cure?

Original Bacon Cure is intended for traditional pork belly bacon. Hi Mountain positions Buckboard Bacon Cure for making bacon from Boston butt pork roast or using pork loin for Canadian-style bacon.

Does Hi Mountain Original Bacon Cure contain sodium nitrite?

Yes. The ingredient list identifies sodium nitrite at 0.7%. Always use the curing mixture according to Hi Mountain's directions.

Does the cure contain maple sugar?

Yes. Maple sugar is included along with salt, brown sugar and sugar in the curing blend.

Does Hi Mountain Original Bacon Cure contain any listed allergens?

Hi Mountain currently lists the allergens for Original Bacon Cure as none.

Can I smoke the bacon after curing it?

Yes. Homemade pork belly bacon can be smoked after completing the curing and preparation process according to the manufacturer's directions.

What smoking wood works well with homemade bacon?

Apple and maple are good options for a milder smoke profile, while hickory provides a stronger traditional smoke flavour. Choose the wood according to the flavour you want in the finished bacon.

Do I need to follow specific curing instructions?

Yes. Because this product contains sodium nitrite, follow Hi Mountain's supplied curing instructions, quantities, times and food-safety directions exactly rather than estimating the amount of cure required.

Make Your Own Traditional Pork Belly Bacon

Hi Mountain Original Bacon Cure gives home meat processors an easy way to turn fresh pork belly into traditional homemade bacon. With a classic salt, brown sugar and maple sugar curing blend and enough product to cure up to 25 lb of meat, it's an excellent starting point for making and smoking bacon at home.