{"product_id":"hi-mountain-original-bacon-cure","title":"Hi Mountain Original Bacon Cure – Cures 25 lb of Pork Belly","description":"\u003ch2\u003eHi Mountain Original Bacon Cure – Cures 25 lb of Pork Belly\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eHi Mountain Original Bacon Cure\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eOne package cures up to \u003cstrong\u003e25 lb of meat\u003c\/strong\u003e, 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 \u003cstrong\u003etraditional pork belly bacon\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eMakes traditional homemade bacon from pork belly\u003c\/li\u003e\n\u003cli\u003eCures up to 25 lb of meat\u003c\/li\u003e\n\u003cli\u003eEasy way to get started making bacon at home\u003c\/li\u003e\n\u003cli\u003eSweet and savoury curing blend\u003c\/li\u003e\n\u003cli\u003eContains brown sugar and maple sugar\u003c\/li\u003e\n\u003cli\u003eDesigned specifically for traditional pork belly bacon\u003c\/li\u003e\n\u003cli\u003eGreat for home meat processing\u003c\/li\u003e\n\u003cli\u003eExcellent for smoked homemade bacon\u003c\/li\u003e\n\u003cli\u003eAllergens: None\u003c\/li\u003e\n\u003cli\u003eFrom Hi Mountain Seasonings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFeatures\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hi Mountain Seasonings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Original Bacon Cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Bacon Cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimary Use:\u003c\/strong\u003e Traditional Pork Belly Bacon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat Capacity:\u003c\/strong\u003e Cures Up to 25 lb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContains Brown Sugar:\u003c\/strong\u003e Yes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContains Maple Sugar:\u003c\/strong\u003e Yes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium Nitrite:\u003c\/strong\u003e 0.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer Item Number:\u003c\/strong\u003e 00425\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eMake Traditional Bacon from Pork Belly\u003c\/h2\u003e\n\n\u003cp\u003eHi Mountain Original Bacon Cure is designed for one of the classics: \u003cstrong\u003etraditional bacon made from pork belly\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStart 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.\u003c\/p\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eOriginal Bacon Cure vs. Buckboard Bacon Cure\u003c\/h2\u003e\n\n\u003cp\u003eHi Mountain offers different bacon cures depending on the style of bacon you want to make.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriginal Bacon Cure is intended for traditional bacon made from pork belly.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHi Mountain's Buckboard Bacon Cure is positioned for making bacon from a Boston butt pork roast or using pork loin for Canadian-style bacon.\u003c\/p\u003e\n\n\u003cp\u003eIf traditional pork belly bacon is your goal, Original Bacon Cure is the appropriate choice between the two.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eCures Up to 25 lb of Meat\u003c\/h2\u003e\n\n\u003cp\u003eOne package of Hi Mountain Original Bacon Cure is designed to cure up to \u003cstrong\u003e25 lb of meat\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThat capacity makes it suitable for processing larger pork bellies or dividing the cure across appropriately measured batches while following Hi Mountain's instructions.\u003c\/p\u003e\n\n\u003cp\u003eBecause curing involves sodium nitrite, always measure and apply curing products according to the manufacturer's directions rather than estimating the amount required.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eBrown Sugar \u0026amp; Maple Sugar\u003c\/h2\u003e\n\n\u003cp\u003eThe cure combines salt with \u003cstrong\u003ebrown sugar, sugar and maple sugar\u003c\/strong\u003e, giving the finished bacon a classic sweet-and-savoury foundation.\u003c\/p\u003e\n\n\u003cp\u003eThat flavour profile makes an excellent starting point for homemade bacon that can later be smoked with your preferred smoking wood.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eMade for Home Meat Processing\u003c\/h2\u003e\n\n\u003cp\u003eOriginal Bacon Cure fits naturally into a home meat-processing setup alongside smokers, meat slicers, vacuum sealers and other processing equipment.\u003c\/p\u003e\n\n\u003cp\u003eIt'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.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eChoose Your Smoke\u003c\/h2\u003e\n\n\u003cp\u003eAfter properly curing the pork belly according to Hi Mountain's instructions, smoking gives you another opportunity to shape the finished bacon's flavour.\u003c\/p\u003e\n\n\u003cp\u003eApple and maple woods are excellent choices when you want a milder, slightly sweeter smoke profile, while hickory provides a stronger traditional smoke character.\u003c\/p\u003e\n\n\u003cp\u003eExperimenting with different smoking woods lets you put your own finishing touch on each batch of homemade bacon.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003ePerfect For\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eTraditional Pork Belly Bacon\u003c\/li\u003e\n\u003cli\u003eHomemade Bacon\u003c\/li\u003e\n\u003cli\u003eSmoked Bacon\u003c\/li\u003e\n\u003cli\u003eHome Meat Processing\u003c\/li\u003e\n\u003cli\u003eBBQ Enthusiasts\u003c\/li\u003e\n\u003cli\u003eSmoker Owners\u003c\/li\u003e\n\u003cli\u003ePellet Smokers\u003c\/li\u003e\n\u003cli\u003eElectric Smokers\u003c\/li\u003e\n\u003cli\u003eOffset Smokers\u003c\/li\u003e\n\u003cli\u003eCharcoal Smokers\u003c\/li\u003e\n\u003cli\u003eDIY Food Projects\u003c\/li\u003e\n\u003cli\u003eProcessing Larger Pork Bellies\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with Not More Than 2% Glycerine Added to Prevent Caking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAlways 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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hi Mountain Seasonings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Original Bacon Cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Meat Curing Mix\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimary Meat:\u003c\/strong\u003e Pork Belly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinished Product:\u003c\/strong\u003e Traditional Bacon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e Cures Up to 25 lb of Meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer Item Number:\u003c\/strong\u003e 00425\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium Nitrite:\u003c\/strong\u003e 0.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy Buy This?\u003c\/h2\u003e\n\n\u003cp\u003eHi Mountain Original Bacon Cure gives home meat processors a straightforward way to make \u003cstrong\u003etraditional bacon from pork belly\u003c\/strong\u003e without having to formulate a curing mixture from individual ingredients.\u003c\/p\u003e\n\n\u003cp\u003eIts 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.\u003c\/p\u003e\n\n\u003cp\u003eIt'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.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone building a home meat-processing setup, Original Bacon Cure is a natural companion to a smoker, meat slicer and vacuum sealer.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003ch3\u003eWhat is Hi Mountain Original Bacon Cure used for?\u003c\/h3\u003e\n\n\u003cp\u003eHi Mountain Original Bacon Cure is designed for making traditional homemade bacon from pork belly.\u003c\/p\u003e\n\n\u003ch3\u003eHow much meat does one package cure?\u003c\/h3\u003e\n\n\u003cp\u003eOne package of Hi Mountain Original Bacon Cure is designed to cure up to 25 lb of meat.\u003c\/p\u003e\n\n\u003ch3\u003eWhat cut of pork should I use with Original Bacon Cure?\u003c\/h3\u003e\n\n\u003cp\u003eUse pork belly when making traditional bacon with Hi Mountain Original Bacon Cure.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is the difference between Original Bacon Cure and Buckboard Bacon Cure?\u003c\/h3\u003e\n\n\u003cp\u003eOriginal 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.\u003c\/p\u003e\n\n\u003ch3\u003eDoes Hi Mountain Original Bacon Cure contain sodium nitrite?\u003c\/h3\u003e\n\n\u003cp\u003eYes. The ingredient list identifies sodium nitrite at 0.7%. Always use the curing mixture according to Hi Mountain's directions.\u003c\/p\u003e\n\n\u003ch3\u003eDoes the cure contain maple sugar?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Maple sugar is included along with salt, brown sugar and sugar in the curing blend.\u003c\/p\u003e\n\n\u003ch3\u003eDoes Hi Mountain Original Bacon Cure contain any listed allergens?\u003c\/h3\u003e\n\n\u003cp\u003eHi Mountain currently lists the allergens for Original Bacon Cure as none.\u003c\/p\u003e\n\n\u003ch3\u003eCan I smoke the bacon after curing it?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Homemade pork belly bacon can be smoked after completing the curing and preparation process according to the manufacturer's directions.\u003c\/p\u003e\n\n\u003ch3\u003eWhat smoking wood works well with homemade bacon?\u003c\/h3\u003e\n\n\u003cp\u003eApple 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.\u003c\/p\u003e\n\n\u003ch3\u003eDo I need to follow specific curing instructions?\u003c\/h3\u003e\n\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eMake Your Own Traditional Pork Belly Bacon\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eHi 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.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hi Mountain Seasonings","offers":[{"title":"Default Title","offer_id":67624553021694,"sku":"00425","price":19.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0404\/0510\/6842\/files\/Cures_BaconOriginal_Product__68465.jpg?v=1790748492","url":"https:\/\/leapfrogoutdoor.com\/products\/hi-mountain-original-bacon-cure","provider":"Leapfrog Outdoor","version":"1.0","type":"link"}