Transform your pork into a gourmet delight with Frisco Brand’s Maple Bacon Cure. This cure is a perfect blend of natural maple flavor and traditional curing ingredients, creating a sweet, savory, and slightly smoky taste that’s irresistible in homemade bacon. Whether you’re an experienced charcutier or trying bacon curing for the first time, this maple bacon cure makes the process simple and rewarding. Perfect for curing pork belly or loin, it infuses the meat with a rich, complex flavor that’s ideal for a special breakfast, a delicious BLT, or any dish that calls for a touch of bacon luxury.
Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.85%) <2% Propylene Glycol.
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.