Hickory Bacon Cure
Hickory Bacon Cure
Hickory smoke and a measured cure for smokehouse-style bacon at home.
- Hickory flavor built into the cure
- Made for pork belly or loin
- Step-by-step smoker method below
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Holiday gift? Order by December 19 for Christmas delivery.
Blended in Nebraska since 1928 · Local pickup in Bellevue available at checkout
About Hickory Bacon Cure
Salt, sugar and hickory powder with a measured sodium nitrite cure, made for pork belly or loin. It gives homemade bacon a smoky, salty balance with a little sweetness. The method on our page also uses it for smoked venison patties.
Great on
- Pork belly
- Pork loin
- Venison and hog jowl patties
Goes well with
Pepper Stick Seasoning2024 NMPA 1st Place$20.95
Maple Bacon Curemake one of each$7.99
Summer Sausage Seasoningthe next smokehouse project$10.95
How to use
How to use
The method on our page uses this cure for smoked venison patties:
Grind 5 lb venison through a large plate. Add 5 lb pre-ground hog jowl and the full seasoning package. Mix hard until very sticky so the patties hold together after smoking. Refrigerate at least 6 hours.
Divide into 3 equal portions, press into large, smooth patties and set them on smoker screens.
Dry at 110°F with the vents fully open for 90 minutes. Smoke at 120°F for 3 hours (bottom vent 1/8 open, top half open), then at 150°F for 2 more hours.
Remove the smoke pan, close the dampers and raise to 170°F. Finish to the internal temperature on the label, refrigerate overnight, then slice.
For pork belly or loin, follow the directions on the label.
What's in it
What's in it
Salt, Sugar, Hickory Powder, Sodium Nitrite (.85%), Propylene Glycol added to prevent caking.
Not certified gluten-free. Contains sodium nitrite: use only at the rate on the bag, and keep away from children.
Why it works
Why it works
It's a true cure: measured sodium nitrite with salt, sugar and hickory, so color, flavor and safety come out the same every batch.
Full product details
Full product details
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.
