Description
- Make your own high quality Bacon
- no sodium nitrate
Make your own high quality Bacon. Dry cure bacon is nothing at all like the typical wet cure bacon in the supermarket. It is superior to "normal" bacon in every way. Try some, and you will never look at the packages of bacon in the store the same way again. each kit has a 12.5 oz vacuum packed pouch with enough seasonng to turn a 9 to 12 pound pork belly into your own bacon at home. you will need a cool area with lots of ventilation ( refigerator ) for the initial curing. a smoker of some type will be required to finish. ideally capable of holding 90F to 120F forthe duration. ( do not exceed 150F )