The Bacon that I am curing goes in the smoke house tomorrow looking forward to see the finished product
Follow directions, smoke with apple chips =excellent bacon
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.
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.
this cure was great, easy to use and bacon turned out great...will buy again from now on.
C. Tom McGiLL
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.
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
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.
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!
Not to brag or nothing, but I made the best bacon I've ever eaten.
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.
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!
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!