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.

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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.

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Small business web hosting offering additional business services such as: domain name registrations, email accounts, web services, FrontPage help, online community resources and various small business solutions.

diggingdogfarm.com

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

 

[q3131a]

This is what I started with.

Chud Bacon
400g salt
200g sugar
60g pink salt
15g garlic
15g pepper
5g sage
5g pepper flakes

Add 3% by weight to pork belly. Cure for a week and smoke at 200 for 4 hours.

 

[DougE]

Premixing your cure in bulk and applying a set amount is problematic because the finer particles tend to settle out of the mix so you never know how much cure is in what you apply. The way to do it is to weigh and mix for each piece of meat.