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Cabela's Bacon Cure

post #1 of 5
Thread Starter 
Anybody have an Idea what kind of cure they use in this ? They say to mix 1 lb of the cure to 1 gallon of water

http://www.cabelas.com/product/Camping/Outdoor-Cooking/Spices-Seasonings-Marinades%7C/pc/104795280/c/104754780/sc/104593680/Cabelas-Bacon-Cure/940417.uts?destination=%2Fcatalog%2Fbrowse%2Fcamping-outdoor-cooking-spices-seasonings-marinades%2F_%2FN-1100711%2FNs-CATEGORY_SEQ_104593680%3FWTz_l%3DSBC%253BMMcat104794380%253Bcat104754780&WTz_l=SBC%3BMMcat104794380%3Bcat104754780%3Bcat104593680
post #2 of 5
Thread Starter 
bump
post #3 of 5

I have some of the Cabela's cure. The ingredients listed are:

 

Salt

Sugar

Brown Sugar

Sodium Nitrite

Less than 1% glycerine

Maple Sugar granules

 

The directions say for Brine use 1.75 lbs. to 1 gallon of water

For dry rub use 1lb for 25 lbs of pork belly.

 

The company that makes this for Cabela's is www.psseasoning.com

 

Hope this answers your question.

 

I made one batch with this. It came out pretty good. Next batch I will soak a little longer before smoking. And will definitely do a fry test to make sure. It was a little salty.

 

Dennis

post #4 of 5
Thread Starter 
Thanks Dennis... that helps a lot... i also sent the question to Cabela's... How much does the package weigh ? (how many brines per package)
post #5 of 5

The package is 1.75 lbs.

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