Originally Posted by shawbrook14
I have a 3.1 lb pork belly in Pops low salt recipe. I had bought Instacure #1 from sausagemaker.com and the directions on the jar said to use 3 oz. per gallon of brine. I had remembered Pops recipe used 1 oz. per gallon. I decided to go with 1.5 oz per gallon. My questions are:
1. Is the cure time still in the 10 - 14 day window using 1.5 oz.?
2. Pop said the max. cure is 3.84 oz. of cure per gallon of brine, what is the minimum amount of cure?
3. What temp should I hot smoke at and what should my internal temp be?
Thanks for any help. Just trying to get this process down and be safe!
I'm going to defer Questions #1 and #2 to those who Brine cure with Cure #1, as I Dry cure with TQ.
As for #3, that's a matter of choice:
Many guys "Cold Smoke", below 100° smoker temp & get great results.
I personally use Smoker Temps of between 100° and 130°, and I get that same Color & flavor in half the time (8 to 12 hours).
I think Pops Hot Smokes his Bacon, in case anybody there decides to eat some without frying it first.
The internal temp from smoking doesn't matter if you plan on frying, broiling, or cooking it to 145° before eating it.
I Smoke my Canadian Bacon & my Buckboard Bacon to 145° IT, but my Belly Bacon usually ends up anywhere between 110° and 125° IT.