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  1. S

    First timer with bacon. Questions on salt and cure time

    Update: The belly has been curing for 10.5 days and I just threw it on the smoker. It smelled normal but I do have a question regarding appearance. I cut a test slice off the end and the interior of the belly has firmed up from what I can see, except the center of the thickest portion, which is...
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    First timer with bacon. Questions on salt and cure time

    I absolutely will, thanks! And I agree; having used his recipes before, this seemed a bit basic. I double checked everything with the calculator (which I was happy at least used weight for the curing salt) but tend to worry about these things my first couple tries, so I thought I'd reach out...
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    First timer with bacon. Questions on salt and cure time

    Thanks! Just double checked my measurements on there and I seem to be in the acceptable range, it seems. I just get nervous on the first go-around with this kind of thing.
  4. S

    First timer with bacon. Questions on salt and cure time

    From the package: ingredients: salt, sodium nitrite (6.22%), dextrose, red 3, and less than 1% glycerine added to prevent caking
  5. S

    First timer with bacon. Questions on salt and cure time

    His procedure and calculator are linked in my original post. I adjusted because his recipe is for 3 lbs of pork belly and I have 3 lbs 12 oz. My adjustments were due to my meat weighing roughly 1/3 more than his recipe calls for. His recipe calls for: 3/4 cup distilled water, I added an extra...
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    First timer with bacon. Questions on salt and cure time

    I followed Meadhead's method and adjusted using his calculator from 3lbs to 3.75 lb pork belly. (2.5 inches at thickest) My cure ended up as follows 4.5g speed cure 1C distilled water 8 Tbsp light brown sugar 6 tsp kosher salt (diamond crystal) 1 Tbsp black pepper Questions: The belly I have...
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