Cure Question

bobbyk

Fire Starter

Original poster

Jul 12, 2013

50

11

Jessup, PA USA

• Jul 28, 2013

• #1

Hey all. My mom works in a rather large meat processing plant. I asked her to get me some cure. She brought me home two 1oz packages of 6.25% legg cure. It says use 1oz per 25# meat. How would I equate that to brine for bacon?

 

junkcollector

Smoking Fanatic

Oct 14, 2012

413

21

Cagayan de Oro Philipppines

• Jul 28, 2013

• #2

here's ya a link to ddf's calculator.

http://diggingdogfarm.com/page2.html

 

bobbyk

Fire Starter

Original poster

Thread starter

Jul 12, 2013

50

11

Jessup, PA USA

• Jul 29, 2013

• #3

Thanks but I'm not sure if that helps me. I'm asking if the ratio of cure to meat is the same when I'm making a liquid brine for bacon or if I'm using it dry.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

178

Southern Tier of New York State

• Jul 29, 2013

• #4

No, it's not the same.
There are several ways to do it.
One of the easiest, is Pops' brine.

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


~Martin

 

junkcollector

Smoking Fanatic

Oct 14, 2012

413

21

Cagayan de Oro Philipppines

• Jul 29, 2013

• #5

i **THINK** the ppm (parts per million) is the same in either brine or dry rub because the ppm is the ratio of meat to cure. 

i have used pops brine recipe with pretty good results. never tried dry cure bacon. might post in the bacon section or shoot one of the bacon guru's a pm on it.