Bacon Hangers – PS Seasoning

PS Bacon Dry Rub Cure – PS Seasoning

Hangers & Hooks - The Sausage Maker

Used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is

PS Bacon Dry Rub Cure

PS Sweet Bacon Cure – PS Seasoning

Bacon Hangers – PS Seasoning

Use 1.76 lbs. to 1 Gallon water. INGREDIENTS Salt, Sugar, Brown Sugar, Sodium Nitrite (0.54%) with Less Than 1% Glycerine To Prevent Caking, Maple

PS Sweet Bacon Cure

PS Bacon Dry Rub Cure – PS Seasoning

This seasoning blend is a sweet & salty mixture of spices for making homemade ham sausage. Mix with lean pork, ham or pork butt. Make into links or

No. 443 Ham Sausage Seasoning

PS Sweet Bacon Cure – PS Seasoning