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Hi Mountain
Hi Mountain Bacon Cure Seasoning Kit – Black Pepper & Brown Sugar Blend | Makes up to 25 lbs
High-performance grocery and gourmet food made for confident daily results
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Why customers choose Nuvantry Pantry
Elevate your homemade bacon with a reliable cure
Meet the Hi Mountain Bacon Cure Seasoning Kit, a complete Black Pepper & Brown Sugar blend designed to help you craft delicious, restaurant-worthy bacon at home. This kit gives you control over flavor and texture, turning simple cuts into a savory centerpiece for breakfast, sandwiches, and more. The blend is crafted to work with common pork cuts and even some wild game, letting you explore a range of bacon-inspired dishes with confidence.
Flavor profile and aroma
- Balanced sweet and savory notes from brown sugar and maple sugar for a timeless bacon profile
- Subtle peppery warmth with a savory backbone from garlic, onion, and spices
- Color-enhancing paprika extractives add visual appeal to your finished strips
Homemade bacon, your way
Use pork belly for classic bacon, or experiment with pork loin to create a Canadian bacon-style finish. Slice thick or thin to suit breakfast plates, burgers, pizzas, or charcuterie boards. This cure makes it possible to pursue your preferred texture and slice thickness.
- Ideal for breakfast bacon, gourmet burgers, sandwiches, and pizzas
- Canadian bacon possibility with pork loin
- Made in America, designed for home cooks
What’s inside and how it helps
The kit features a balanced blend of salt, brown sugar, maple sugar, and curing agents, including sodium nitrite (0.7%), along with dehydrated garlic and onion, spices, and paprika extracts for color. A trace amount of glycerine and tricalcium phosphate helps prevent clumping. Allergens: none.
Usage note: Cures up to 12 lbs of meat per batch, giving you room to cook in multiple sessions while maintaining consistent flavor.
Why cooks choose Hi Mountain
American-made quality, reliable flavor, and a straightforward home curing process make this kit a popular choice for bacon enthusiasts exploring homemade curing without sacrificing control or safety. Possible results include a rich, balanced profile that complements a wide range of dishes.
FAQ
Q: What meats can I cure with this kit?
A: Best with pork belly; you can also use Boston butt or pork loin for Canadian bacon.
Q: How much meat can I cure per batch?
A: Cures up to 12 lbs of meat per batch.
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