dry cured bacon what cure to use?

earpaper

Newbie

Original poster

Feb 6, 2013

12

11

waterville washington

• 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 .......?

 

fagesbp

Smoking Fanatic

Oct 23, 2012

351

18

South Lousiana

• Feb 22, 2013

• #2

You will need cure #1, cure #2 is for longer term curing. Like over a month.

 

Last edited: Feb 22, 2013

earpaper

Newbie

Original poster

Thread starter

Feb 6, 2013

12

11

waterville washington

• Feb 22, 2013

• #3

thank you.
 

 

rogerfee

Newbie

Apr 19, 2013

1

10

• Apr 19, 2013

• #4

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

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,279

82

Fl

• Apr 19, 2013

• #5

http://www.smokingmeatforums.com/newsearch?search=dry+cured+bacon+

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Apr 19, 2013

• #6

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.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,939

4,228

Bend Oregon

• Apr 19, 2013

• #7

If you don't have a way to weigh the meat and the cure accurately, go with Pop's brine:

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

If you do have a way to weigh the ingredients then the other methods that Woodcutter mentions are good places to start too.