Bacon Cure Recipe
- Thread starter tjohnson
- Start date
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jjwdiver
Smoking Fanatic
Where is a good place online to get the cure...any of it. Apparently they just salt the crap out of stuff here and call it "cured". Cannot find any cure here! Thanks!
John
Let me add that I'll be headed back to Minnesota on the 20th so anyone there know where to get it. Wally World, Target, whatever.
John
Let me add that I'll be headed back to Minnesota on the 20th so anyone there know where to get it. Wally World, Target, whatever.
Last edited:
I'll hook you up!
I buy Country Brown Cure in 10# packages and 10# of cure will do 500# of Bacon
Todd
Cooler weather coming in soon, we hope.
Great time of year for cold smokes.
C'mon cheese and bacon!
Good luck and good smoking.
Great time of year for cold smokes.
C'mon cheese and bacon!
Good luck and good smoking.
wildflower
Smoking Fanatic
Never used Morton's Sugar Cure. Only version of Mortons Sugar Cure I can find is "Smoke Flavored".
I add extra spices, so Morton's Sugar Cure would most likely work
Todd
michael ark
Master of the Pit
graystratcat
Smoking Fanatic
Hey Todd, just found this thread after doing some advanced searches for dry cured bacon rubs. I definitely would like to give your recipe a try that uses the Country Brown Sugar cure. Question for you, since it's an all-in-one cure, I'm sure it contains sodium nitrite. Do you know by chance if it also contains sodium nitrate, like TC does? And please everyone, I'm not trying to start the nitrite/nitrate, cure #1/TC debate back up....not by a long shot. I'm just interested in knowing what's in the Country Brown Sugar cure before I order it, since the ingredients are not listed on Butcher and Packer's website. Also, does anyone know the weight of the package sold on B&P's website? They don't list the weight of the package either.
Thanks in advance!
-Salt
Thanks in advance!
-Salt
Here's the ingredients of COUNTRY BROWN CURE
You can use it for a brine or dry rub
Follow the instructions
COUNTRY BROWN CURE w/ SUGAR • H
R01399 • 50# Box
Ingredients: Salt, Brown Sugar, Sodium Nitrite (0.75%), with not more than
2% Propylene Glycol added to prevent caking, and with not more than 1%
Sodium Bicarbonate added as buffer.
Use: 2# cure to 100# meat, 2# per gallon of pickle, for 10% pump.
You can use it for a brine or dry rub
Follow the instructions
COUNTRY BROWN CURE w/ SUGAR • H
R01399 • 50# Box
Ingredients: Salt, Brown Sugar, Sodium Nitrite (0.75%), with not more than
2% Propylene Glycol added to prevent caking, and with not more than 1%
Sodium Bicarbonate added as buffer.
Use: 2# cure to 100# meat, 2# per gallon of pickle, for 10% pump.
graystratcat
Smoking Fanatic
Thanks Todd! Sounds like there's nothing special in that mix. Just salt, brown sugar and Cure 1... and some anti-caking additives....
I just ordered a couple packs but guess I could have made my own fairly easily... oh well... live and learn...
-Salt
I just ordered a couple packs but guess I could have made my own fairly easily... oh well... live and learn...
-Salt
Just so nobody gets confused.
Morton's makes three cures as best I can figger.
Scroll to the bottom and make up your own mind?
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Good luck and good smoking.
Morton's makes three cures as best I can figger.
Scroll to the bottom and make up your own mind?
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Good luck and good smoking.
graystratcat
Smoking Fanatic
Hey Todd, I'm getting ready to give your recipe a try here in the next day or two. Question: have you ever let your bacon cure for more than 10 days? The reason I ask is I'm calculating the cure time and then the day I would smoke it, but if I had to let the bacon cure an extra day or two due to the weather making for a bad smoking day... was just wondering if you ever had to wait an extra day or two before you could smoke. My opinion would be an extra day or two shouldn't be of concern... but I thought I'd check with you.
Thanks.
-Salt
Thanks.
-Salt
Don't worry about a day or 2
I get antsy, so 7-8 days is my normal cure time
Just make sure you do a test fry, after you rinse, to make sure it's not too salty
Good Luck!
Todd
I get antsy, so 7-8 days is my normal cure time
Just make sure you do a test fry, after you rinse, to make sure it's not too salty
Good Luck!
Todd
I'm gonna try this recipe soon (first time cold smoking) and have a food saver. Would vaccum sealing the belly while it cure prevent the moisture from being drawn out since there's a minimal amout of air in the package? Want to do it right and would hate to mess it up.
The salt is what draws out the moisture, not the air.
The vacuum may actually help the cure process
Cure for 7 - 10 days
TJ
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