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Cure...adding seasonings

post #1 of 9
Thread Starter 
I have made CB several times using Morton's TQ. I gave all my TQ to my Pops so he could try making some bacon.

I have some #1 cure, and I know how much of that to use....but how much salt and sugar should I add to it?

Thanks!
post #2 of 9
I've gotten to where I add very little seasoning while curing. I do most of the seasoning when I put it in to smoke. I may sprinkle a little pepper on after I get the cure on but I like the addition of the seasoning while I'm smokin.
post #3 of 9
When using instacure #1 I add the amount of salt the recipe calls for if I'm using TQ I don't use any additional salt. With either I add the amount of sugar the recipe calls for if any. Others may do things different I'm not sure and also don't forget a fry test with any after rinsing
post #4 of 9
Somewhere on here someone posted a "TQ" equivalent by mixing Instacure#1 with salt to give the correct Nitrate concentration to salt ratio.

Not sure where that post is.
Seems like you need that salt if you are doing CB to get the right flavor.
post #5 of 9
Thread Starter 
I'm sorry guys....I should have stated that I am looking to find out how much salt and sugar to add when making CB. I don't really have a recipe....I was just going by the directions on the package of TQ.

I will see if I can find that post...thanks.
post #6 of 9
Here you go.

This then is used at the same rate as TQ.
post #7 of 9
Thread Starter 
Thanks.....just found another post from member FreshMeat that lists the same amounts. And the same book.

Thanks again!
post #8 of 9
I would also put the rytec's book on smoking and curing meat book on your list too.
post #9 of 9
Thread Starter 
I have Ryteks book...I used to live in Buffalo, and shopped right at the Sausage Maker to get my supplies.

It's a great book too....I hope to add Charcuterie to my collection soon.
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