The Sausage Maker - Brown Sugar Bacon Cure

Ou usually use a maple cure for my bacon, but wanted something different. Tried this on a pork belly and It is excellent. Everyone loves this bacon and the cure time is shorter than the maple cure I have been using.

A little too salty outcome, but the bacon is great for flavoring other dishes. Just too salty to eat by itself (like with eggs or on a sandwich).

Not only helps keep the bacon fresh, but lends an excellent flavor to it

Way to salty

Just to let you all know to remove the salty taste just soak the cured bacon in cold water for 4 to 8 hours changing water every 2 hours. If you smoke it have no fear water soaking will not remove the smoke flavored any other flavor. Then remove from water and let it sit in frig over night to dry. I have done 100's of lbs of bacon, Canadian bacon and others. Have fun!