I picked up a few types of bacon cure so I can renew my bacon supply that ran out after my first batch. The last batch I made I was given the correct amount of cure, the brand of which I am unsure, was premeasured by the butcher. I want to dry cure the pork bellies as last time in a vac seal bag for 10 days turning once daily and cold smoke after. The cure types I got are: http://www.sausagemaker.com/11160maplehamandbaconcure2lbs.aspx , http://www.sausagemaker.com/11170countrybrownsugarcure2lbs.aspx
The directions are for pumping and cover pickle method for 25# of ham which is 2# (the whole container) of this cure and 2.5 Gal of water. This probably makes sense to some, but has me scratching my head on how to convert to a dry cure! I have looked online and here for some type of conversion table and have not found one. Did I buy the wrong cures for dry curing bacon, and these cannot be used?
Any info on the correct amount of these cures to use (if possible) for dry curing bacon would be greatly appreciated!
Thanks in Advance!
The directions are for pumping and cover pickle method for 25# of ham which is 2# (the whole container) of this cure and 2.5 Gal of water. This probably makes sense to some, but has me scratching my head on how to convert to a dry cure! I have looked online and here for some type of conversion table and have not found one. Did I buy the wrong cures for dry curing bacon, and these cannot be used?
Any info on the correct amount of these cures to use (if possible) for dry curing bacon would be greatly appreciated!
Thanks in Advance!
