I'm a Scotsman in Budapest (apologies to Sting)

[ROBGUN]

Hi, Scotsman now living in Budapest, plenty of pork, no decent bacon. I have Prague powder, can someone give me a good starter recipe for dry cure back bacon? Many thanks

 

[crazymoon]

RG, Welcome to the site , many members have good recipes that can be found using the search button in the upper right corner. Here is one that I have used:
Covid Bacons, Side, Buckboard and Canadian (Back) Bacon

 

[BigW.]

Welcome. Here is a good calc for bacon.

http://www.diggingdogfarm.com

 

[indaswamp]

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

Basic bacon recipe....
cure in fridge 14 days. Pull off dry brine, hang in fridge for 2 days, then either cold or hot smoke. Hang in fridge, or wrap in kraft paper and place in fridge 4-5 days.

 

[DougE]

indaswamp got you covered. You can go down a little on the sugar, and add whatever other spices you want to the cure, but keep the cure#1 and salt percentages to what he said.

 

[ROBGUN]

RG, Welcome to the site , many members have good recipes that can be found using the search button in the upper right corner. Here is one that I have used:
Covid Bacons, Side, Buckboard and Canadian (Back) Bacon

Thank you, much appreciated.

 

[ROBGUN]

Welcome. Here is a good calc for bacon.

http://www.diggingdogfarm.com

Thank you, much appreciated.

 

[ROBGUN]

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

Basic bacon recipe....
cure in fridge 14 days. Pull off dry brine, hang in fridge for 2 days, then either cold or hot smoke. Hang in fridge, or wrap in kraft paper and place in fridge 4-5 days.

Thank you, much appreciated.

 

[ROBGUN]

indaswamp got you covered. You can go down a little on the sugar, and add whatever other spices you want to the cure, but keep the cure#1 and salt percentages to what he said.

Thank you, much appreciated.