Bacon Cure Jalapeno

Add a spicy twist to homemade bacon with Backwoods® Jalapeño Bacon Seasoning & Cure. This bold blend combines jalapeño heat with savory spices, smoky notes, and a touch of sweetness. Perfect for pork belly and other cuts, it brings rich, satisfying flavor to both domestic meats and wild game.

Preparation Instructions

Start with fresh bellies chilled to 42°F within 24–30 hours after slaughter.

• Dry rub: Combine the seasoning and cure, then rub the mixture over the bellies, covering the meat completely.

• Wet brine: Dissolve the entire seasoning packet and 4¾ teaspoons (22.6 g) of cure in ½ gallon of water.

Place the prepared bellies in a covered container or zip-top bag. Refrigerate for seven days at a constant 38°F, turning daily.

After curing, rinse the bellies with fresh water and pat thoroughly dry with paper towels. Place them on cooling racks with a fan blowing over them for 30 minutes per side. This forms a pellicle—a tacky surface that helps smoke adhere. Alternatively, place the bellies on a cooling rack, cover, and refrigerate overnight.

Smoke using your usual bacon-smoking procedure, then refrigerate overnight. Remove the rind, if still attached, and slice as desired, or freeze unsliced. Freeze any bacon that will not be eaten within 7–10 days.

Package size: 26 oz. (737 g)
Yield: Seasons 25 lbs. of meat
Includes: A pre-measured packet of cure