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Thanks Dave. I am using the same ounces as you are. I despise the metric system. I will take a closer look at my cure formula when I make my next batch. I make my own bacon because the stuff from the grocery stores is terrible, full of water. Thanks again. RH

I'm mixing the cure in a ratio of 1 lb. Kosher salt/ 13 oz dextrose/ 8 tsp. cure #1. I use 2 oz. of this mixture per 5 lbs. belly.

Hi. I'm RHVaughn, a new member. I live in St. Catharines, ON Canada. I have a Bradley smoker. I have made and smoked sausage, ribs and bacon. I have a problem with my bacon. I cure the belly for a week with Kosher salt, dextrose and cure #1. Then I hickory smoke it to 150F. The problem is that...