Transform the humble beef naval, brisket or pork belly into a home crafted piece of bacon that puts shop bought to shame.
"PAT, DON'T RUB"
(save that for after the socials ;)
What can it be utilised for:
Macon' Bacon Cure has been specifically tailored to make all things bacon and will cure that inner bacon hunger.
Macon' Bacon Cure was developed after many years of eating store purchased bacon and not being satisfied with the overall result. Drawing on all the flavours that make bacon special, which include: maple, salt, garlic, onion plus many more. Macon' Bacon Cure will transform the humble pork belly, beef navel or brisket into an artisan piece of bacon.
Homemade Streaky Bacon
Cauliflower soup with homemade pork bacon courtesy of Macon' Bacon Cure
Why choose a small batch rub/seasoning:
The pure magic a good rub/seasoning can perform is not to be understated. Our family team at AussieQ BBQ have worked tirelessly over many months conducting research and development to produce four of the most impactful rubs on the planet. After hundreds of test cooks, we are confident that our rubs will have you eating it straight from the bottle! Lastly and most importantly we sent out samples to the community and with their feedback they helped produce our small batch rubs, which not many other companies can attest to.
Because we designed our rubs to have an impact with every bite, the Backyard BBQ, Oz Dirt and HealthIER work horses can compliment your next hand in. Backyard BBQ (brisket, beef ribs, beef cheeks, beef chuck, SCA steak and lamb), Oz Dirt (pork and chicken), HealthIER (specialty hand ins like seafood), Macon' Bacon Cure (have a batch of bacon ready to share with the other competitors!).
One of the best things is, that you can save money too!
The Finer Details
Macon' Bacon Cure: Sweet, Salty, Bacony (yes that's now a word), smokey and a kiss of Maple Syrup.
|How to use:
1) Apply an even coat of Macon' Bacon to all sides of your protein
2) Vac seal the belly or place in a zip lock bag and refrigerate for 7 days. During this time you should flip once per day to ensure even penetration of the cure
3) After the 7 days has elapsed you should remove from the fridge and wash off the cure under low pressure cold water then pat dry.
Place on a wire rack with a tray underneath within in your fridge for 24 hours (optional step)
Smoke at 250F/121C for approximately 2-3 hours or until the internal temperature reaches 150F/66C. Then you can store in a container for up 10 days or vac seal to extend the longevity
5) When you are ready to eat (probably straight away!) slice as thick as you want and pan fry, grill or however you enjoy your bacon.
||1600gm. Each tub will cure approximately 42-54kg of bacon.
||Maple Sugar, Raw Sugar, Kosher Salt, Prague Salt and Spices
||Keep in a dry cool place away from humidity. Freshness seal will separate once screw top is removed.
Partner In crime
Whether you use this food magic in a bottle by itself or choose any of our other three rubs/seasonings, you won't be left flat footed during your next cook. CLICK FOR THE COLLECTION
"Oz Dirt" and Parmesan Chicken Wings with Roasted Garlic Butter Sauce
”Oz Dirt” Hot Cross Bun Crispy Chicken Burger
"Oz Dirt" Philly Cheese steak
"HealthIER" Red Emperor fish
"HealthIER" Pork Roast Crackle
"Backyard BBQ" Monster Tomahawk Steak
"Backyard BBQ" Brisket Burnt End Ravioli
"Macon' Bacon" Halal Beef Bacon
"Macon' Bacon" Pork Bacon
Handcrafted with no fillers
We are proud that each and every rub/seasoning is handcrafted and individually hand signed with the family member that blended and packed the bottle. In addition, we add a best before date on each bottle. You may wonder why is there is a best before date when most spices last 1-2 years. The reason is humidity. Because we don't add fillers or anti-caking agents, there is a possibility that humidity could cause some clumping. But that is ok. Simply give the bottle a shake before use and you are set. Don't forget to avoid seasoning your food with the bottle over the heat source as steam can enter the bottle and cause clumping.