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Bacon cure

jborque

Newbie
20
10
Joined Sep 13, 2015
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
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,371
10,273
Joined Sep 12, 2009
 
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
 
Last edited:

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
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.
 

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