Dry bacon cure/seasoning

[BB-que]

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

 

[indaswamp]

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

 

[DougE]

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]

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

Thanks felllas

 

[SmokinAl]

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.

DiggingDogFarm

Hope this helps!
Al

 

[thirdeye]

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]

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.

DiggingDogFarm

Hope this helps!
Al

Ah nice - thanks

 

[YooperSmoker]

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

 

[RoadRunner18]

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]

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]

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

 

[RoadRunner18]

Thanks for the speedy reply