We have spent several years perfecting this recipe. We use the best pork bellies that we can find. We use a custom blend that we created ourselves for the cure, which only includes 6 ingredients. Those ingredients are Maple syrup, Brown Sugar, Thyme, Kosher salt, Curing salt, and black pepper. The bacon than rests for 7 days to allow the cure and other ingredients to work into the meat. After 7 days we rinse off the cure and prepare it for the smoker. We smoke our bacon anywhere from 10-12 hours till the internal temp hits 160 degrees. It moves very fast from smoker to cooler where it rests again over night. The next day we process each belly by hand to make sure its all done and handled correctly. After that it gets shipped out to you, the customer, to enjoy at home with your family or friends. Package contains 10lbs of Maple, Brown Sugar, and Thyme Bacon
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