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Bacon King USA

The Bacon King Experience

The Bacon King Experience

Regular price $85.00 USD
Regular price Sale price $85.00 USD
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What is the Bacon King Experience?

The Bacon King Experience is an interactive LIVE event where you can have a few beverages, learn the history of how bacon that you purchase in your local grocer is cured, and learn how Bacon King USA cures it's bacon. You will actually get your own 5 pound slab (pre-cure weight) of pork belly or beef belly, choose your ingredients, and start your very own cure to make bacon.  You will walk out of a Bacon King Experience with your 5 pound slab (pre-cure weight) of curing pork belly or beef belly that you will finish the 10-day cure at home with all the instructions to make your bacon, a Bacon King T-Shirt, and the knowledge on how to make your own bacon for the rest of your days!  Remember, this is Gourmet Bacon YOU Create!

We do have 2 options for your Bacon King Experience!  Not everyone can or will eat Pork Bacon.  If you're one of those folks, we offer BEEF Bacon!  It is a bit more expensive, but a great alternative to regular pork bacon.

The Bacon King Experience takes place currently in Saint Cloud, FL at Jimmy Bear's BBQ at 4247 13th Street, Saint Cloud, FL 34769

The Bacon King Experience can travel!  If you have a group of people that want to learn how to cure bacon, we can bring the experience to you!  All you need is a minimum of 15 people who want to learn how!  We will do the rest!

Materials

  • Pork Belly
  • 2.25% Kosher Salt
  • .25% Pink Curing Salt #1
  • Spices
  • Brown Sugar (depends on kind)

Shipping & Returns

  • There is no shipping for this experience!

Weight

  • Approximately 5 Pounds (will vary slightly...)

Finish the CURE!

  • Immediately put your pork belly in your fridge as soon as you get home
  • for the next 10 days, you flip it every day...massage your meat, make sure all the spices and cure are evenly distributed
  • after 10 days, take the pork belly out of the bag and wash it under running water...both sides. When you think you have washed it enough, wash it again
  • let your BACON sit on a drying rack in your fridge for a minimum of 12 hours, up to 48 hours to form the "pellicle"
  • Smoke/bake at 225 degrees until internal temp hits 150 degrees
  • let rest for 1 hour and then chill it in the fridge overnight
  • slice and enjoy the Gormet Bacon that YOU Created!
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