With all the different dry cured bacon recipes, I was beginning to question myself whether or not the one I have been using was the one recommended by Morton® or had I misunderstood and been doing it wrong for a good many years. After contacting Morton® the following was confirmed and I felt reassured.

Morton® recommends dry curing pork belly. The rate of cure is 7 days per inch thickness using one application of Tender Quick® or Sugar Cure® (Plain or Smoke Flavored) over the entire belly of 1/2 oz. or 1 TBS per pound of meat.

At 7 days per inch, it takes the cure 7 days to penetrate 1/2 inch from both sides to reach the center. This calculates to be 1/14 of an inch per side per day to reach 100% saturation.

A 2 inch pork belly would then take 14 days minimum to cure to the center, which is 1 inch.

Morton® then recommends a two day equalization period resulting in a minimum of 16 day's cure time for a two inch thick pork belly.

Hope this helps those who questioned the recommended cure times using Morton® products.

To receive the Morton® Home Curing Guide.PDF or ask questions, Google Morton Salt/contact-us.

Tom

Updated to include the following threads: Bacon curing time using Tender Quick , Fry Testing Bacon - Not Needed - Explained

Edited by Mr T 59874 - 2/11/15 at 2:14pm