Bacon cure

[jborque]

I want to smoke whole pork bellies beginning in January and I have been looking for a good cure. I am not interested in flavors or gourmet cures just a basic simple cure that isn't real salty tasting and just does the job. Being a novice I also need instructions on how to cure.

My wife has a long 26"x12"x6" deep plastic storage box with a cover. I knew it was perfect the moment I saw it in the attic. I plan to confiscate it and use it for curing. I'll catch hell when she finds out I took it but it won't be the first time she latched onto me.

Sincere thanks in advance. Jerry

 

[SmokinAl]

You will need to put the container in the fridge.

You can dry cure the bellies using this calculator.

http://diggingdogfarm.com/page2.html

Or you can use a brine cure.

We all use this one.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Al

 

[Bearcarver]

 
I want to smoke whole pork bellies beginning in January and I have been looking for a good cure. I am not interested in flavors or gourmet cures just a basic simple cure that isn't real salty tasting and just does the job. Being a novice I also need instructions on how to cure.

My wife has a long 26"x12"x6" deep plastic storage box with a cover. I knew it was perfect the moment I saw it in the attic. I plan to confiscate it and use it for curing. I'll catch hell when she finds out I took it but it won't be the first time she latched onto me.

Sincere thanks in advance. Jerry

Hi Jerry,
Or you can try my easy way, and follow my Step by Step:

Link:

Bacon (Extra Smoky)

Bear

 

[dirtsailor2003]

Bear and Al have you covered. I prefer to do a dry cure and cold smoke. If you're limited on fridge space dry curing is your best bet.