This cure makes amazing bacon, you simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days depending on its size, soak for an hour or more to reduce the salty flavour, then smoke in your smoker or cook it in your oven until you reach the required internal temp of 68 degrees C or over.
If you want to make your bacon smokey and you dont have a smoker simply add Hickory Smoke Powder to the cure prior to rubbing into your meat. Then for an added touch of smoke, spray a light coating of Liquid Smoke prior to cooking.
The Maple sugar flavour adds a lightly sweet mellow touch to your Bacon and is so easy to use.
This brine/cure contains nitrites.