dry cured bacon what cure to use?

Discussion in 'Food Safety' started by earpaper, Feb 22, 2013.

  1. I don’t want to kill myself and I want to make dry cured bacon. What cure do I use? I will smoke the pork belly at the end of the dry cure process 6-8 days…..i am thinking I should use #2 with the rub than when its time for the smoker the meat will be safe for the smoking process? But as i understand cure #1 is for smoking .......?
     
  2. fagesbp

    fagesbp Smoking Fanatic

    You will need cure #1, cure #2 is for longer term curing. Like over a month.
     
    Last edited: Feb 22, 2013
  3. thank you.
     
     
  4. rogerfee

    rogerfee Newbie

    Most of the people follow these process to cure and yes most of teh smokers follow the cure #1 process.

    --------------------------------

    Roger Fee
    Brand Manager for onesies australia
    Suite 98
    1A 400 King William St
    Adelaide, SA 5000

    http://www.zippd.com.au
     
    Last edited: Apr 19, 2013
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    For the first time making bacon, a suggestion would be to use some of the tried and true methods and follow them to the letter. Here are a few:

    http://www.smokingmeatforums.com/t/109696/bacon-cure-recipe

    http://www.smokingmeatforums.com/a/bearcarvers-smoked-bacon-step-by-step-with-qview

    http://www.smokingmeatforums.com/t/108844/bacon-the-easy-way-thanks-pops-with-q-view

    Cures can be dangerous if you don't use the correctly. Use the search bar a familiarize yourself about cures. It is worth the effort.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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