REALLY?

Discussion in 'Smoking Bacon' started by phogi, Jan 12, 2012.

  1. phogi

    phogi Fire Starter

    Will one tablespoon of "tender quick" per pound actually cure my pork belly? I've never done this before, and I've read around, but still, it just doesn't seem like it would be enough...so little rub for such a large surface area. Am I just being silly? I imagined you had to really coat the entire surface area with cure.
     
  2. bigfish98

    bigfish98 Smoking Fanatic

  3. One tablespoon per pound (whole cuts) is correct.

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  4. Always follow the manufacturers instructions when it comes to cure.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member


    Scott is right always follow the directions for your particular cure and yes in this case you have the correct formula
     
  6. It does not seem like enough but I can assure that it is.  This was just smoked on Monday using TQ and brown sugar (one Tbsp of each per pound) after dry curing for 10 days (5.5lbs of belly).

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  7. Great looking slices. Came out good.
     
  8. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Those bellies look GREAT, Stub!!!  I'm gonna have to scrounge around for some to cure.

    Bear is famous/infamous around SMF for advising folks to strictly follow manufacturers' cure instructions.  1 Tbsp TQ/ lb. is correct for whole cuts.  I've got nearly 10 lbs. of BBB curing as we speak.  Dang college kids came home for Christmas and cleaned me out!!! [​IMG]Now I've got to wait until late next week...[​IMG]

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    Last edited: Jan 13, 2012
  9. bigfish98

    bigfish98 Smoking Fanatic

    James,

    What other seasonings do you use in your BBB?  I am doing my first tomorrow.  (Already had mine curing for 9 days.  They are drying right now.)  I used just cure and brown sugar (Tbsp of each per pound) on one and that plus garlic and onion powder on the other.  Looks like you have some black pepper on yours?  Do you hang yours when smoking or just lay on the racks?  How long and at what temp do you do it?  I have asked a lot of people and everyone has given me good advice.  I am just trying to get as many points of view as possible!  Thanks!

    Bigfish
     
  10. venture

    venture Smoking Guru OTBS Member

    Always follow instructions.

    Note that the TQ is often mixed with brown sugar and other flavoring ingredients.  Be dang sure it is all mixed up well before using.

    It will spread out fine, and it works.  Don't mess with it!

    Good luck and good smoking.
     
  11. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]I agree with all the above darn good advice there.
     
  12. mrh

    mrh Meat Mopper

    I did some belly bacon a few years ago and used TQ turned out great.  Just looked at the label and it says 1 TBS per pound

    Mark
     

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