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  1. C

    My latest Bacon smoke.

    Got some pork bellies from Costco. Made a dry cure of 2.5% salt, 1.5% brown sugar and .25% Cure #1. Rubbed and vacuum sealed for ten days. Smoked at 160° for several hours until they hit 150° internal. Cooled, sliced and packaged. Cheers.
  2. C

    Advice about my bacon dry cure.

    Correct on the "cure mix" or cure blend. Wasnt sure what to call all the sugar, salt and #1 mix. Thanks for the compliment!
  3. C

    Advice about my bacon dry cure.

    Fabulous. Thank you kindly sir!!!
  4. C

    Advice about my bacon dry cure.

    My bad. 3.2 g per thousand grams of meat is .32%. Typo I think. Now that we've got that straight is everything else okay? Like I said, sit doesnt appear to be a lot of cure. I rubbed it all over as much as I could, scrapped what was left in the pan out and threw it in the bag to cure. Will that...
  5. C

    KY here.

    Oh yeah. Now we're talking!
  6. C

    KY here.

    Richmond, KY here! Hey to Central KY!
  7. C

    Advice about my bacon dry cure.

    So Im in the middle of curing my bellies for bacon. I have done this 3 times in the past and it has been so long I forgot the process a little. Too many beers and vodkas and age 55 have robbed me of some brain cells. So I cut my bellies into slabs and prepared my cure. I used this calculator...
  8. C

    KY here.

    Long time meat smoker from KY here. Been lurking for a while and just now going. Always need advice from people more knowledgable than me. Looking forward to some good discussions.
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