Hi Mountain Seasonings Bacon Cure Seasoning Kit | ORIGINAL BLEND | Pork, Deer, & Venison Bacon Seasoning and Cure Kit | Make Delicious Homemade Ba...

Worked well. A bit salty but I learned that I should have rinsed and soaked better after brining so my fault there. All in all decent bacon for the price.

This is my second round at making bacon where this time I used a kit that was pre-measured for 25lbs or actually 3 packets for about three 8lb slabs. I did 8 day cure and followed the cook time recipe for 150F at 1hr then 200F until internal reached 140F. I did this on my GMG JIm Bowie in -F temps but overall took less than 3hrs. Now while this turned out great, it could definitely use more smoke time. My first batch ever I did from homemade salt cure but also used a Smokin-It Smoker for about 10hrs and those turned out really smokey like a hickory forest. But overall this is probably going to be my Go-to blend and experiment with different seasonings prior to the smoke cook schedule. The slab I did was tender and salty even with about a 3hr water soak after cure but its quiet satisfying to have this stuff fry up ever so nice and flat I could go on and on. But if you are on the fence for getting started in making bacon, grab some original and start here now! You won't be disappointed.

So my wife and I were tired of paying high prices for bacon and figured we would give making bacon on our own a try but really didn't know how to go about curing it. This pretty much took the guess work out of it. We got a 10 pound pork belly from Costco and put the dry rub on, placed the pork belly into bags and left it in the fridge for 7 days. Then we smoked it on our treager till the internal temp hit 150. Then put in fridge to rest over night before slicing the next day. After frying some bacon this morning I will never go back to store bought bacon.

I made Canadian Bacon from a pork loin and has very good flavor. It was easy to do and we packaged up a lot of good meat in the freezer.

We don't eat pork anymore, so we make our own beef bacon. This is just like it is with pork but even better without all the fat. We use an English bottom cut roast because it is one large piece of meat. If you try it with chuck roast it falls apart. English cut works out just perfect. It tastes wonderful, just like pork bacon. To prove it, we ate 12 roasts over a 45-month span with the 2 of us. Now we try to limit what we eat to the weekends. Downside is all the meat we do takes all our refrigerator space for a week and staring home to smoke it, but that has nothing to do with the product. We are so happy to find this product, there is no turning back at this point.