- 2,631

- 258

- Joined Jun 9, 2011

With all the different dry cured bacon recipes, I was beginning to question myself whether or not the one I have been using was the one recommended by Morton[emoji]174[/emoji] or had I misunderstood and been doing it wrong for a good many years. After contacting Morton[emoji]174[/emoji] the following was confirmed and I felt reassured.

Morton[emoji]174[/emoji] recommends dry curing pork belly. The rate of cure is 7 days per inch thickness using one application of Tender Quick[emoji]174[/emoji] or Sugar Cure[emoji]174[/emoji] (Plain or Smoke Flavored) over the entire belly of 1/2 oz. or 1 TBS per pound of meat.

At 7 days per inch, it takes the cure 7 days to penetrate 1/2 inch from both sides to reach the center. This calculates to be 1/14 of an inch per side per day to reach 100% saturation.

A 2 inch pork belly would then take 14 days minimum to cure to the center, which is 1 inch.

Morton[emoji]174[/emoji] then recommends a two day equalization period resulting in a minimum of 16 day's cure time for a two inch thick pork belly.

Hope this helps those who questioned the recommended cure times using Morton[emoji]174[/emoji] products.

To receive the Morton[emoji]174[/emoji] Home Curing Guide.PDF or ask questions, Google Morton Salt/contact-us.

Tom

Updated to include the following threads:

Morton[emoji]174[/emoji] recommends dry curing pork belly. The rate of cure is 7 days per inch thickness using one application of Tender Quick[emoji]174[/emoji] or Sugar Cure[emoji]174[/emoji] (Plain or Smoke Flavored) over the entire belly of 1/2 oz. or 1 TBS per pound of meat.

At 7 days per inch, it takes the cure 7 days to penetrate 1/2 inch from both sides to reach the center. This calculates to be 1/14 of an inch per side per day to reach 100% saturation.

A 2 inch pork belly would then take 14 days minimum to cure to the center, which is 1 inch.

Morton[emoji]174[/emoji] then recommends a two day equalization period resulting in a minimum of 16 day's cure time for a two inch thick pork belly.

Hope this helps those who questioned the recommended cure times using Morton[emoji]174[/emoji] products.

To receive the Morton[emoji]174[/emoji] Home Curing Guide.PDF or ask questions, Google Morton Salt/contact-us.

Tom

Updated to include the following threads:

__Bacon curing time using Tender Quick__, Fry Testing Bacon - Not Needed - Explained
Last edited: