Hi Mountain’s new Black Pepper & Brown Sugar Bacon Cure makes traditional bacon from pork belly whereas Buckboard Bacon Cure uses Boston Butt roast or pork loin.

Cures 12 lbs. of meat.

Ingredients: Salt, brown sugar, sugar, Maple sugar, sodium nitrite (0.7%) dehydrated garlic and onion, spices, extractives of paprika (color) with not more than 2% glycerine and tricalcium phosphate added to prevent caking. Allergens: none.

Bulk cures 62.5 lbs. of meat.