Doing my first bacon. Question

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steven carr

Newbie
Original poster
Dec 26, 2013
12
10
Cobleskill NY
Hi all!! Just picked up a fresh pork belly and I want to start the 7 day cure process this weekend. I asked the butcher if he had any Cure #1. But he said he was all out. where I live the closest place to get it is a hour plus drive. Now my buddy gave me a packet of Cure from some kits he has. I didn't open yet so I don't know if it's pink. But would that Cure be ok to use? Or would Tender Quick be ok?
I'm doing Maple bacon with dry rub. Brown sugar, Real Maple Surup what else would I add any salt or sugar? I have a 3.5lb slap of pork belly. Thanks!!!
 
If you don't know for sure what is in the packet. Use TQ. Mortons website has a recipe or search for Bearcarver's Extra Smokey Bacon step by step...JJ
 
If you don't know for sure what is in the packet. Use TQ. Mortons website has a recipe or search for Bearcarver's Extra Smokey Bacon step by step...JJ

The cure I have is Legg Cure. Says salt, Sodium Nitrite 6.25% Red 40 Lake .0009%. Use 1oz per 25lbs.

I also have some left over Cure I use for Jerky and Snack Sticks

Thoughts
 
Last edited:
The cure I have is Legg Cure. Says salt, Sodium Nitrite 6.25% Red 40 Lake .0009%. Use 1oz per 25lbs.

I also have some left over Cure I use for Jerky and Snack Sticks

Thoughts
Ok, that's cure #1 and used dry at 1tsp per 5 pounds meat. Go ahead and use it. Lots of recipes here, search what you are looking for...JJ
 
3.5 pounds = 1.6 Kg - so for your rub I would suggest using the following: 4.3 g Cure #1, 36 g Salt and 18 g brown sugar. If you are adding maple syrup then simply use it to replace some of the sugar. This will give you 2.5% salt, which suits most people) and will not make it too sweet. Mix the dry sugar, salt and cure together (and if you have a coffee grinder then you can grind it to a powder). Apply this dry mix to the meat first before applying the maple syrup. 
 
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