Well here is my first try at bacon. I did a lot searching trying to use a tender Quick bacon brine but really could'nt come up with exact ammounts of cure to water and cure times. Mortons say 1 cup cure to 4 cups and cure 24 hrs. but I wanted to do a 10 day brine like using insta cure #1. I was planning on cutting the cure in half using 1/2 cup cure to 4 cups water but cant remember if I put 2 or 4 cups of water with the 1/2 cup cure. (old age is settin in). so I am guessing I started with 1/2 cup of TQ , 2 cups of water and 2 cups of jeffs rub. cut the bacon slabs in half and put them in the bag and sealed. I dont know how long i am going to let them set in the fridge but I would say at 4 days being 24hrs by the directions. Now I dont know if the 24 hrs pertains to pumping the pickle into the meat.
I removed the skin on the first slab and hacked it a little. It was the practice piece. Did better on the second piece located in front of pic. I have three more bacon slabs to fall back on if this attempt fails...
TQ water and jeffs rub
cut in half to fit in bag
in the bag
thanks for looking