Dry bacon cure/seasoning

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BB-que

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Nov 8, 2016
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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
 
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
 
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
 
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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
 
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
 
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
 
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.

 
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