Indulge in the classic, smoky flavor of traditional bacon with Frisco Brand’s Hickory Bacon Cure. This premium cure blend is masterfully formulated to infuse your bacon with the rich, savory taste of hickory smoke. Ideal for pork belly or loin, our Hickory Bacon Cure creates an exquisite balance between the smokiness of hickory and the right amount of saltiness, ensuring each slice of bacon is perfectly flavored. Whether you’re an experienced charcutier or a home cook looking to venture into bacon curing, this hickory bacon cure will help you achieve that much-desired professional smokehouse quality right in your kitchen.
Ingredients: Salt, Sugar, Hickory Powder, Sodium Nitrite (.85%) Propylene Glycol added to prevent caking.
Instructions: Grind 5lbs. Of Venison through a large diameter plate. Mix with 5lbs. Of our pre-ground hog jowl and add the seasoning package to the two meats. Mixing must be done very vigorously to bond the proteins and allow the product to stay together after smoking. Once the meat is very sticky refrigerate at least 6 hours. Remove and mold into 3 large patties, now mash and smash until you mold them into perfectly smooth patties and place on smoker screen. Dry in smoker at 110 degrees with vents wide open 90 minutes. Start smoking at 120 degrees for 3 hours with vents half open bottom 1/8th open top. Continue smoking at 150 degrees for next 2 hours. Remove smoke pan, close dampers and increase temp to 170. When meat reaches 140 degrees internally remove and refrigerate overnight before slicing.