LEM Backwoods Venison Bacon Seasoning Cure for 25 lbs

The LEM Backwoods Venison Bacon Seasoning Cure is all you need to make any lean ground meat into bacon! 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’!

Directions – Use with any ground meat.
It is highly recommended to use a blend of 80% lean ground meat and 20% ground pork for best flavor.Dissolve seasoning and cure in waterMix thoroughly with ground meat until tackyLine loaf pan or 2″ cake pan with disposable cooking sheetsPack seasoned meat firmly, to avoid air pocketsCover and refrigerate overnightRemove from refrigerator 2 hours prior to cooking or smokingRemove meat from pan.?Process in one of the following ways:Smoke in a smoker until internal temperature reaches 165?F (Follow manufacturer’s directions that came with your smoker).Preheat oven to 200?F. Place bacon directly on the oven rack. Use a cookie sheet to catch drippings. Cook until internal temperature reaches 165?FAllow to cool for 30 minutes. Refrigerate and slice. Fry it up and enjoy.TIP:?After cooling place bacon in freezer for 20 minutes. Cold meat will slice more easily.?Seasoning Ingredients:?Salt, Dextrose, Sodium Phosphate (14.58%), Sugar, Hydrolyzed Corn Protein, Natural Hickory Smoke Flavor, Sodium Erythorbate (1.75%), Spice, Spice Extractives And Less Than 2% Silicon Dioxide Added As A Processing Aid.
Cure Ingredients:?Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.

Keep cure out of reach of children. Do not use more cure than recommended.
Does Not Contain MSG? Made In United States of America