Backwoods Bacon Cure Dry Rub
*Actual product may vary slightly from picture.

Backwoods Bacon Cure Dry Rub

SKU: 9122
In Stock   |   Warranty   |   Shipping   |   Guarantee
Bacon makes everything better!
Custom Blended for Wild Game and Domestic Meat
Homemade bacon makes breakfast extraordinary and any sandwich heavenly. There is something about the combination of pork, salt and smoke that makes your mouth water. Making homemade bacon is easier than you think. All you need is your dry rub and a little time. Seasons 25 lbs. of meat! So grab some pork bellies and get smokin'!

Print Bacon Cure Dry Rub Ingredients & Nutritional Info

Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.
Bacon Cure Dry Rub:

  • Net Wt.: 9 oz. (255g)
  • Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as buffer, less than 2% propylene glycol added as an anticake
  • Cure Ingredients: Salt, sodium nitrite (6.25%), FD&C red # 3 (for color) and less than 2% sodium silico aluminate added as a processing aid
  • Print Bacon Cure Dry Rub Ingredients & Nutritional Info

Read Our
Reviews

Doug Cameron
Review star icon Review star icon Review star icon Review star icon Review star icon

Used before
The Bacon that I am curing goes in the smoke house tomorrow looking forward to see the finished product
George
Review star icon Review star icon Review star icon Review star icon Review star icon

Excellent
Excellent
Roger Reid
Review star icon Review star icon Review star icon Review star icon Review star icon

Homemade bacon
Follow directions, smoke with apple chips =excellent bacon
Ricky Lopez
Review star icon Review star icon Review star icon Review star icon Review star icon

Good for other than belly bacon
I am using this for the first time to do bacon from pork bellies. Last year tried it on pork loin. This makes an OUTSTANDING Canadian Style bacon. Let it cure and heavy smoke with mesquite.
Annon
Review star icon Review star icon Review star icon Review star icon Review star icon

Mmmmmm......Bacon
This is a really good cure. Having a chance to try both the Dry Rub Cure and the Wet Smoked Brine Cure these are two totally different cures. The dry is a little more salty and the brine is a lot smokier. The dry brine really takes on a good smoke and you get that real good bacon look and feel. This was the 2nd time I purchased the dry and it will be my go to.
Jeremy Nation
Review star icon Review star icon Review star icon Review star icon Review star icon

Great cure
this cure was great, easy to use and bacon turned out great...will buy again from now on.
C. Tom McGiLL
Review star icon Review star icon Review star icon Review star icon Review star icon

Easy great bacon cure
I have been making my own bacon for the last 4 years and have found that the LEM dry rub is about as good as it gets. I did make one change to there directions,I use 2 1/2 teaspoons per pound instead of the 2 teasp. They call for, comes out great, I have friends that want to buy it from me, my answer: not for sale, try making it yourself, anyway great product.
Damian Rodriguez
Review star icon Review star icon Review star icon Review star icon Review star icon

Everything in general
I could not specify what I liked the most, everything has an incredible quality, the seasons, condiments, very good and durable equipment, accessories, operating guide, products, like, guts, utensils, really everything in general, very Good and vestoy sure that competitive, I am smoother products smoker graduate and believe me I am very coventento and pleased with this company LEM, thank you and we will continue in contact
George Brown
Review star icon Review star icon Review star icon Review star icon Review star icon

Awesome Bacon
I am extremely impressed! I rubbed down a 10 pound side pork, let it sit in the refrigerator for a week and sliced it up. This is actually some of the best bacon I have ever eaten. My wife even likes it which is the real test because she has always been a store bought person. I was skeptical at first because this was my first time making bacon. I highly recommend using hickory for the smoker. This will always be my choice when making bacon in the future.
Mike McGinnis
Review star icon Review star icon Review star icon Review star icon Review star icon

Venison/Pork Bacon
Mix 4# of pork sausage w/ 21# of ground venison.....mix and let cure in the fridge for a few days, divide into fourths. Press into a cake pan for shape, then dump it onto your smoker racks, smoke 3 hours. Lean healthy bacon...tastes great!
Donno
Review star icon Review star icon Review star icon Review star icon Review star icon

Great Bacon!
Not to brag or nothing, but I made the best bacon I've ever eaten.
Charles Jackson
Review star icon Review star icon Review star icon Review star icon Review star icon

super flavor
Tried the bacon rib last year for hogs, loved it. I had friends try it and now we all use it. Has great flavor and is easy to use.
robert Dickhaut
Review star icon Review star icon Review star icon Review star icon Review star icon

Owner
I have used your products for years. I thought over the 2014 Christmas break I would give your Bacon mix a try. Outstanding! For my first time it couldnt have turned out any better. I have 4 friends now who want me to make home made bacon for them. Hats off to LEM!
Kelley Reames
Review star icon Review star icon Review star icon Review star icon Review star icon

Good stuff!
We bought some bacon cure from you last year that has been wonderful! We are hoping that this is the same product!
Owner Response: Yes - same product with an updated package! Enjoy!

You May Also Like

Close
SIGN UP FOR EMAIL SPECIALS