LEM Backwoods Bacon Cure Dry Rub

LEM Backwoods Bacon Cure Dry Rub works great, but you must rinse it really well or it can come out very salty. Once you remove most of the salt, the flavor is actually really good. A helpful tip is to add a little extra brown sugar if you want more sweetness. I used my Traeger and smoked it for 12 hours on very low smoke, and the results turned out delicious.

I make Canadian bacon with boneless pork loins, this worked great!

It's awesome and easy way to make home made bacon

Cured my bacon today with it. Love the flavor and the smells great. Day one of 7 day flip. Used in previous years. Worked great

Great results with your dry rub , my friends that tried the bacon said it was the best they had ever eaten. Just follow the directions.

I used the product on (2) 5 pound slabs of pork belly. I divided the packet of cure, since the entire packet will cure 25 pounds. However, I was not able to cover the entire surface of the slabs without using a bit more cure. In the end, I used about half the cure to ensure all surfaces had been covered. This is about the 6th cure recipe I have tried, and I have to say, I was a bit nervous about a dry cure process, but this bacon turned out excellent!! It's the best I've tried, up to the present time.

We actually use this product to make deer candy or spam. This year we did it with elk and bear. We mix this pack for 25lbs with 2/3 game and 1/3 pork loin that's been ground. Pack it in cake pans and let cure 4-7 days, then we dump the pan on the smoke rack and smoke with hickory. When it's done, we slice like bacon and package for the freezer. This product got me started on the rest of your products. Made elk pepperoni and snack stix for elk camp. The guys loved it!

I bought a pork belly from Costco. It weighed just over 10 lbs. I cut it in half and cured 5 lb. The bacon cure dry rub was for 25 lb. I used a good digital scale and divided the seasoning and used 1/5 of the amount on a 5 lb piece. It sure seemed like there wasn't enough but I followed directions. Be sure to only use 1 teaspoon of cure per 5 lb of belly. I put it in a zip lock bag and daily turned it over and rubbed it a little. After 7 days I washed it and dried it with a bunch of paper towel. Into the fridge on a rack over night and the next day I smoked it. It was great!!! Did the other 5 lbs and it also came out just as good. Not as lean of a piece of belly I would have liked but we are very satisfied with the results. Will buy LEM bacon cure again

I cut my fresh bacon in squares ( I do my own butchering, son and I set up shop with cooler) lay out on paper on table sprinkle the cure on the bacon one one side rum it in then flip it over do same on other side Then I put in zip lock bags in frig turn bacon over every day for seven days you can tell it"s curing the bacon , you will have a dark liquid coming from the bacon it turns a darker color and you will know it is curing the bacon. I use this same cure on my hams. need to mix some of cure with water and inject the ham I also rub it down with the cure mix but will need to leave hams in frig about 10 days and keep turning it each day. Then I smoke the bacon to 160 degrees and hams t 150 degrees, When bacon is 160 degrees in middle Then is is put in cold water to stop the cooking, and set in frig over night to make sure it is cooked Then I slice the bacon and vacuum seat it Best bacon I have ever ate. Reason I only cook bacon to only 160 degrees is you will be frying i up. The hams are cooked to 150 degrees because it will usually cooked in the oven before eating it, cook to 165 degrees and the meat will fall off the bone. Best ham I ever eat.

I used it on venison back strap to make “venison bacon”. I did this dry rub verses a wet rub found on the internet. Amazingly both venisons ended up with bacon like texture. This dry rub was a little more flavorful. I smoked with hickory. The flavor was good. Everyone liked it. My short coming was I did not rinse enough. It was too salty. So that is my suggestion, rinse more than you think you should. I am using my “bacon” in beans and recipes needing bacon. I will definitely do it again just rinse more.