Full Flavored Bacon Cure for dry rub.Use 5 lbs. to 100 lbs. of fresh bellies. Hold 4 days in cooler, rinse, hang and smoke.Ing: Salt, brown & cane sugar, sodium erythorbate 1.09375%, sodium carbonate 1% as a buffering agent, sodium nitrite .40% and 2% propylene glycol.
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