LEM BACKWOODS MAPLE BACON CURE Use as a dry rub or wet brine! Making Homemade Bacon Is Easier Than You Think!

LEM Backwoods Maple Bacon Cure for 25 lb of Meat 26 oz 9134 1 Bag There is something about the combination of maple, pork, salt, and smoke that makes your mouth water, especially when it's homemade! Making homemade bacon is easier than you think. All you need is your dry rub or wet brine and a little time. Seasons 25 lbs. of meat! So grab some pork bellies and get smokin'! Features Remove all sinew and fat. For best results, use a cut from the hind legs. Cut meat into strips 8" long and 1/8" thick. To make the entire 25 lb. package at one time, Dissolve entire seasoning and cure packets into 12-1/2 cups of water for 25 pounds of meat. To make smaller batches, dissolve 4-1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g), and 1/2 cup of water per pound of meat in a glass bowl. Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator. Remove strips from marinade (discard remaining marinade) and place in oven or dehydrator. Ingredients: Salt, Sugar, Maple Flavor (Natural & Artificial), Spice Extractives and Less Than 2% Silicon Dioxide Added to Prevent Caking

• Remove all sinew and fat. For best results, use a cut from the hind legs.
• Cut meat into strips 8" long and 1/8" thick.
• To make the entire 25 lb. package at one time, Dissolve entire seasoning and cure packets into 12-1/2 cups of water for 25 pounds of meat.
• To make smaller batches, dissolve 4-1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1/2 cup of water per pound of meat in a glass bowl.
• Place strips of meat in the bowl and marinate for at least eight hours in the refrigerator.