Stuffers Bacon Dry Rub Cure 1kg

A dry rub for curing bacon.
Use: 1 kg. for 25 kg. meat.
Cure bellies 1 to 1-1/2 days per inch of thickness
Contains: Salt, dextrose, sodium nitrite(.3%)
~ no extra salt, and is a dry rub, does not need to be soaked with water. Pat rub on meat and rinse off before smoking~ cut off a small piece and cook to taste if bacon has desired salt flavor. If too salty -Soak and rinse... completely immerse the side of bacon for a few hours in clean, cold ice-water, drain, rinse, and repeat. A cooler is best for this, as it keeps the meat cool and offers lots of water for the salt to dilute into, otherwise a use a large pot in the fridge. 

You may also Add maple flavor if desired.