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PS Bacon Dry Rub Cure

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PS Bacon Dry Rub Cure

  • Used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is complete, rinse bellies with cold water, place in smokehouse and process as usual.
  • Usage: 0.64 oz per pound of meat.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

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PS Bacon Dry Rub Cure—

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  • Used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is complete, rinse bellies with cold water, place in smokehouse and process as usual.
  • Usage: 0.64 oz per pound of meat.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.