Bacon Cure Recipe

[michael ark]

Thanks yor shareing Todd

 

[scarbelly]

Todd sent me some of this mix and I have used it several times. This stuff is awesome. It is the best bacon I have ever had hands down

Great recipe  

 

[jjwdiver]

Where is a good place online to get the cure...any of it.  Apparently they just salt the crap out of stuff here and call it "cured". Cannot find any cure here!  Thanks!

John

Let me add that I'll be headed back to Minnesota on the 20th so anyone there know where to get it. Wally World, Target, whatever.

 

[pops6927]

can you order from Butcher Packer?

Where is a good place online to get the cure...any of it.  Apparently they just salt the crap out of stuff here and call it "cured". Cannot find any cure here!  Thanks!

John

Let me add that I'll be headed back to Minnesota on the 20th so anyone there know where to get it. Wally World, Target, whatever.

 

[tjohnson]

Where is a good place online to get the cure...any of it.  Apparently they just salt the crap out of stuff here and call it "cured". Cannot find any cure here!  Thanks!

John

Let me add that I'll be headed back to Minnesota on the 20th so anyone there know where to get it. Wally World, Target, whatever.

I'll hook you up!

I buy Country Brown Cure in 10# packages and 10# of cure will do 500# of Bacon

Todd

 

[roller]

Is it like Mortons Sugar Cure ???

 

[venture]

Cooler weather coming in soon, we hope.

Great time of year for cold smokes.

C'mon cheese and bacon!

Good luck and good smoking.

 

[pops6927]

Cooler weather coming in soon, we hope.

Great time of year for cold smokes.

C'mon cheese and bacon!

Good luck and good smoking.

Here in Texas that means anything UNDER 100°, lol!
 

 

[wildflower]

Here in Texas that means anything UNDER 100°, lol!
 

God Bless TEXAS with some rain!!

 

[tjohnson]

Is it like Mortons Sugar Cure ???

Never used Morton's Sugar Cure.  Only version of Mortons Sugar Cure I can find is "Smoke Flavored".

I add extra spices, so Morton's Sugar Cure would most likely work

Todd

 

[michael ark]

Smoked flavored is all i can find local too.

 

[graystratcat]

Hey Todd, just found this thread after doing some advanced searches for dry cured bacon rubs.  I definitely would like to give your recipe a try that uses the Country Brown Sugar cure.  Question for you, since it's an all-in-one cure, I'm sure it contains sodium nitrite.  Do you know by chance if it also contains sodium nitrate, like TC does?  And please everyone, I'm not trying to start the nitrite/nitrate, cure #1/TC debate back up....not by a long shot.  I'm just interested in knowing what's in the Country Brown Sugar cure before I order it, since the ingredients are not listed on Butcher and Packer's website.  Also, does anyone know the weight of the package sold on B&P's website?  They don't list the weight of the package either.

Thanks in advance!

-Salt

 

[tjohnson]

Here's the ingredients of COUNTRY BROWN CURE

You can use it for a brine or dry rub

Follow the instructions

COUNTRY BROWN CURE w/ SUGAR • H
R01399 • 50# Box
Ingredients: Salt, Brown Sugar, Sodium Nitrite (0.75%), with not more than
2% Propylene Glycol added to prevent caking, and with not more than 1%
Sodium Bicarbonate added as buffer.
Use: 2# cure to 100# meat, 2# per gallon of pickle, for 10% pump.

 

[graystratcat]

Thanks Todd!  Sounds like there's nothing special in that mix.  Just salt, brown sugar and Cure 1... and some anti-caking additives....

I just ordered a couple packs but guess I could have made my own fairly easily... oh well...  live and learn...

-Salt

 

[tjohnson]

Yup, you certainly can make your own

I bought 10#, cheaper than I can make it

TJ

 

[venture]

Just so nobody gets confused. 

Morton's makes three cures as best I can figger.

Scroll to the bottom and make up your own mind?

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

Good luck and good smoking.

 

[graystratcat]

Hey Todd, I'm getting ready to give your recipe a try here in the next day or two.  Question:  have you ever let your bacon cure for more than 10 days?  The reason I ask is I'm calculating the cure time and then the day I would smoke it, but if I had to let the bacon cure an extra day or two due to the weather making for a bad smoking day... was just wondering if you ever had to wait an extra day or two before you could smoke.  My opinion would be an extra day or two shouldn't be of concern... but I thought I'd check with you.

Thanks.

-Salt

 

[tjohnson]

Don't worry about a day or 2

I get antsy, so 7-8 days is my normal cure time

Just make sure you do a test fry, after you rinse, to make sure it's not too salty

Good Luck!

Todd

 

[10point]

I'm gonna try this recipe soon (first time cold smoking) and have a food saver. Would vaccum sealing the belly while it cure prevent the moisture from being drawn out since there's a minimal amout of air in the package? Want to do it right and would hate to mess it up.

 

[tjohnson]

I'm gonna try this recipe soon (first time cold smoking) and have a food saver. Would vaccum sealing the belly while it cure prevent the moisture from being drawn out since there's a minimal amout of air in the package? Want to do it right and would hate to mess it up.

The salt is what draws out the moisture, not the air.

The vacuum may actually help the cure process

Cure for 7 - 10 days

TJ