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I can fully understand that I have seen some while google searching that made me go WTF,

Sodium nitrite percentage in the curing mix I buy is 0.99% and there fore eliminates me having to measure out any sodium nitrite this cure mix is made by a butcher who sells online here in New Zealand. Also if I was to use Prague #1and make my own mix from scratch I already know it is 2.5grams...

The cure mix contains salt and sodium nitrite hence the 50/50 mix of salt and bacon cure. I found 5% of the meat weight for the cure was pretty good was not too salty unlike the belly bacon where I goofed and went 15% and ended up having to soak it to get the excess salt out.

Its nothing special just a 50/50 mix of rock salt and premade cure weighed out to 5% of the meat weight and some maple syrup thrown in for a bit of sweetness. I have been vacuum sealing the meat while curing and foing the usual flip over every 24hrs for 7 days then rinse and pat dry taste test...

Hi John I don't season my bacon I just cure for 7 days then rinse, dry and put in fridge till it forms a good pellicle then into the cold smoker. I aim fir bacon that I remember as a kid when it was made and smoked in the butchers store, I leave my seasonings for low n slow bbq :)

Hi there I am from New Zealand and found this site while researching bacon curing. So far I have done two batches of bacon and both were successful first was a pork belly and second was a pork loin. I cold smoke with a venturi style smoke generator attached to an old refrigerator.