# Dry bacon cure/seasoning

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#### BB-que

##### Smoking Fanatic
Original poster
SMF Premier Member
I tried to search but anybody have a pork bacon dry cure/rub recipe your could share. I had one but lost it. Thanks all

#### DougE

##### Master of the Pit
OTBS Member
1.5% salt
0.25% cure #1
0.75~1% brown sugar
Exactly what inda said. I cure bacon all the time with these numbers.

#### BB-que

##### Smoking Fanatic
Original poster
SMF Premier Member
DougE

#### SmokinAl

##### SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
Here is the bacon calculator that most of us use. Just weigh the belly in grams & put that in the calculator & it will tell you how many grams of Cure#1, salt, & sugar to use. I like to use turbinado sugar instead of brown sugar. We like pepper bacon, so I add CBP to the cure mix too.
Hope this helps!
Al

#### thirdeye

##### Master of the Pit
OTBS Member
The cure time can be as short as 7 or 8 days, but you will get a more developed flavor is you let it cure 12 or 14 days. No worries of the bacon getting too salty when you are calculating by percentages.

#### BB-que

##### Smoking Fanatic
Original poster
SMF Premier Member
Here is the bacon calculator that most of us use. Just weigh the belly in grams & put that in the calculator & it will tell you how many grams of Cure#1, salt, & sugar to use. I like to use turbinado sugar instead of brown sugar. We like pepper bacon, so I add CBP to the cure mix too.
Hope this helps!
Al
Ah nice - thanks

#### YooperSmoker

##### Smoke Blower
SmokinAl thank you for posting the calculator for dry rub
looking forward to trying it on the next porker

Mike

haven't tried dry rub yet

##### Fire Starter
I see quite a few are using the following as a dry bacon cure:

1.5% salt
0.25% cure #1
0.75~1% brown sugar

Question: Are these percentages based on total weight of the Pork Belly Slabs

#### BB-que

##### Smoking Fanatic
Original poster
SMF Premier Member
I see quite a few are using the following as a dry bacon cure:

1.5% salt
0.25% cure #1
0.75~1% brown sugar

Question: Are these percentages based on total weight of the Pork Belly Slabs
Yes

#### SmokinEdge

##### Smoking Guru
OTBS Member
I see quite a few are using the following as a dry bacon cure:

1.5% salt
0.25% cure #1
0.75~1% brown sugar

Question: Are these percentages based on total weight of the Pork Belly Slabs
Correct. So if you have 1 Kg of pork you would use:

15g salt

2.5g cure #1

7.5-10g sugar

##### Fire Starter

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