curing bacon

Discussion in 'Smoking Bacon' started by michael james, Mar 6, 2012.

  1. michael james

    michael james Newbie

    Hi guys, I am Michael James and new to site, I live in NSW on the land, can anyone please tell me ratio of BRINE for bacon. I looked at the Calculator table and did not undestand a thing. I like wet curing using Kosher Salt, Sodium Nitrate, sugar, Mollases, Mustard, mapple Sydrup., if I have 1 kg Pork belly, all I need know is how much Salt, Sugar, Nitrate, Water to use?? Pls help
     
  2. michael james

    michael james Newbie

    and where does one buy these ingredients from such Nitrate and Kosher salt?
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Look over this link.  I understand it is a pretty reliable brine and it may help out a bit.  The calculator you are looking at may be for dry cure which is a different procedure.  I also recommend purchasing Cure 1   Sodium Nitrite cure.  It's available on line from many sources.

    http://www.smokingmeatforums.com/a/pops-wet-curing-brine
     

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