Bacon Dry Rub, 750gr

Transform pork belly into gourmet homemade bacon with our premium Dry Bacon Rub.

There’s nothing quite like the flavor of bacon cured in your own kitchen. Our 750g Bacon Dry Rub is a professional-grade blend designed to deliver consistent, savory results every time. This bag is perfectly portioned to cure up to 55 lbs (25 kg) of meat.

Why Use Our Dry Rub?

• Customizable Flavor: Use it as a base and add your own twist with Maple sugar, cracked Black Pepper, dried Chiles, or Jalapeno flakes.
• Easy Application: No messy brines—simply rub, bag, and wait.
• Expert Results: Designed for a 4-6 day cure (though we recommend 10-12 days for maximum flavor penetration).

Directions for Use:

1. Apply: Rub the bellies thoroughly using 30g of rub per 1kg of meat.
2. Seal: Vacuum pack or bag the meat, removing as much air as possible to prevent oxidation.
3. Cure: Place in a cool environment (refrigerator) for 4-12 days.
4. Smoke & Finish: For best results, cold smoke the belly and gradually bring the internal temperature to 140°F (60°C) to stabilize the meat.
5. Pro Tip: After smoking, allow the bacon to air dry in the fridge for a day or two to firm up the texture before slicing.

Proudly supplied by DnR Sausage Supplies – Calgary, Alberta.