Hi Mountain Seasonings | Bacon Cure Seasoning Kit | ORIGINAL BLEND | Pork, Deer, Elk & Venison Bacon Seasoning and Cure Kit | Makes up to 25 lbs of Meat

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.

This was my first time curing and smoking my own bacon. I did everything pretty much by the book (or, more appropriately, "by the included pamphlet"), and it came out great!A store near my house sells perfectly sized (approx 3 lb) boneless pork butts. They're great because they're not big enough that you need to cut them at all to get the cure all the way through. After having reached the landmark of Successful Bacon, I sliced it up, vacuum-packed and froze half so it doesn't all sit in the fridge too long (it's just me eating it).(because my wife doesn't eat pork)(yes, I married her anyway)In the future, I'm going to look to cutting down the saltiness just a little using the suggestions presented in other reviews here. Not that it's way too salty or anything. I'll probably also look into smoking a little less intensely next time, because the smoke can be a bit overpowering. That was entirely my fault though, in an effort to conserve on time and charcoal, I smoked the bacon at the same time as a much larger, bone-in pork butt that I was making a batch of pulled pork from. I ended up with just the right smoke flavor in the larger pork butt, but a little TOO much in the bacon. So, maybe a couple less chunks of wood next time.Plus, I've got enough cure in this box to last a good long time! Nice.==== UPDATE 11/11/2014 ====Bacon 2.0 complete! Using a 50% brown sugar and cure mix worked well to cut some of the saltiness, and less wood in the smoker got the smoke flavor to a reasonable level. This time I made 3 pounds for me, and 3 pounds for a friend. After everything I still have more than 75% of the box left. After a little searching online, I'm already filling my head with ideas for the next batch!==== UPDATE 12/5/2014 ====Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. It's like... Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica.

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.

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.

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 4–5-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.

Amazing bacon cure. I have shared it with others and have smoked many pounds of bacon for friends and relatives.

Just made my first batch of venison Canadian bacon and man. It was good! I can see me using this product for years to come.

We let the bacon cure in the refrigerator like the instructions said for 10 days. Rinsed, soaked in cool water for 1 1/2 house & rinsed again then smoked for around 3 hours. It was very salty, ok if adding to other food but eaten on its own it's like eating pure salt.

Smoking meat.

Product we have used before and it is great. Shipping of this item is ridiculous unless ordering multiples.

Used to make preformed venison bacon. I like it a lot more than others I have tried

Made this bacon just like it said. it was so salty . if you fed it to your pigs you would not have to cure your bacon to smoke it. will never buy it again. not fit for man or beast.