Just curious if anyone on here has cured bacon using a true dry cure?
When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat.
Id like to hear any input on this type of curing that anyone can offer. This is the method my grandparents used and id like to give it a try if I can gather enough information on it
When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat.
Id like to hear any input on this type of curing that anyone can offer. This is the method my grandparents used and id like to give it a try if I can gather enough information on it