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Dry Cure for Buck Board Bacon


Meat Mopper
Joined Nov 10, 2011
Does anyone have a simple recipe for BBB that shows the Salt / Sugar ratio or amounts . I like Todd Johnsons recipe using the Country Brown Cure , but I would like to make my own salt sugar mix and then add the spices he uses. I made Canadian Bacon using his recipe with the Country Brown Cure and it was Fantastic!!


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
If I could suggest you message Bearcarver. He does a lot of dry curing and would be a good resource to discuss what you are trying to do while still getting a good result.



Smoke Blower
Joined Dec 25, 2013
For my regular 4 pounds of bacon, it's 3 1/4 cups sugar, 4 cups Kosher salt, 3/4 cup brown sugar, 3/4 tsp cure #1.

How are you gonna inject that into that thick meat?
Last edited:


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Joined Nov 12, 2010
The rub I get from my meat guy is.... 85% salt..... 14% Maple Sugar..... 0.75% sodium nitrite...... or close to that... and it makes his best selling bacon.....

It is added at a rate of 2# cure mix per 100#'s meat... It makes great bacon.... You can substitute brown sugar if you wish....

To convert all that to using cure #1, since we don't use pure sodium nitrite....

Bacon needs to be made at 120 Ppm nitrite..(skin off)... that equates to 0.9 grams cure #1 per pound

Lets make a batch for 100 #'s of bacon......

90 grams of cure #1..... Pickling, Kosher, or Sea salt ... 720 grams salt..... Sugar 127 grams... 937 grams of mix for 100 #'s of meat..... 9.4 grams of mix per pound.... 1.77% salt-- 0.28% sugar-- 120 Ppm nitrite--- or very close to that...

and NO you can't make this up using measuring cups and spoons.... you need a grams scale... weigh everything as best you can....

If you are looking at those numbers and think something is amiss..... good for you.... cure #1 is ~94% salt so I made an adjustment in the amount of salt added so the numbers come out close....

Mix thoroughly each and every time you add this to meats... you don't want stratification... then the amounts added would be in error....

When using this as a rub cure...(Dry Brine) in a zip bag..... do not dump the liquid.... massage and turn the meat daily..... If there is little or no liquid in the zip bag, you can add 1/8 cup of water... that amount will not affect the calculations... they will still be in spec.... or you can weigh the water and add 9.4 grams of mix per pound of water and add to the bag... that would be the scientific way to approach this curing method.....



Meat Mopper
Joined Nov 10, 2011
Thank you all for the good advise. I will also try to get in touch with Bearcarver as the one reply suggested.


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