Bacon Cure Links

[mtnlakeman]

I butchered 3 hogs over the weekend and am wondering where do I find bacon cure recipes? More specifically I see Pops and Bearcarvers bacon is a must try. Then when I search for them 14,000 references show up all talking about how good it is and maybe adding a little extra this or that, but I can't find the holy grail links to the recipes?

I've got six bellies, 3 loins (Canadian), 3 butts (BBB), 4 jowls, 2 hams, 12 hocks, and miscellaneous trim that looks like it will be good in beans, that are destined for curing so hoping someone can send me a link to a recipe and a little support of why it's good ?

I have a really good commercial cure from Spokane Spice for 125#'s which has never failed me, but I prefer using trusted friends and family recipes as they have a connection that I think makes them taste better.

As for the subject at hand If anyone hasn't butchered a hog before you'll quickly realize how appropriate the Little Red Hen book is for finding friends once there's bellies, butts, ribs and a pile of trim sitting on a piece of maple.

 

[Sowsage]

This should help I think

Pops6927's Wet Curing Brine

real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...

www.smokingmeatforums.com

Should find some good bacon from bear here as well

Bear's "Step by Step" Index

Bear's "Step by Step" Index I made this index, because a lot of guys use my "Step by Steps", and I couldn't get them all in my Signature. Then I'd have to find the one I had that best suited what they were wanting to do. At times it has taken me forever to find one of my Step by Steps that...

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