Simple bacon dry cure (hopefully)

[GrumpyGriller]

Haven't made bacon in a while, so this is what I just started

5.5 lb. Pork belly
6.6 g #1 prague
39 g kosher salt
20 g brown sugar

Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions !

 

[SmokinEdge]

Recipe looks good to me. 12-14 days is what I usually do, it’s worth the wait for flavor development. I’ll be watching.

 

[Steve H]

Yup! Looks good to me as well. I usually go 14 days. I'll be watching for the finish!

 

[indaswamp]

Watching!

 

[SmokinAl]

OK, I’m in too!
Al

 

[DougE]

14 days is what I do as well, and watching.

 

[Hijack73]

10 days is kinda my minimum (I only started this last year - in 7 days a belly, well it's cured, 14 is tastier, and I swear the batch I started 4 months ago and froze for 3 months after a 16-18 day cure is the best yet - flavor wise, even the lean has more of a bacony taste vs a hammy taste)

As for your numbers - very close to mine.

I'm 1.85% salt (cure #1 PLUS regular salt) and .75% sugar

I don't rotate mine every day (flip the bag) but I will flip it at least 5-6 times in 14 days

 

[DRKsmoking]

Looks good, I'm in the 14 day boat as well, daily flip and massage, but that is what I do with my meats

See you in 2 weeks, plus a day to dry than smoke, I'm in

David

 

[GrumpyGriller]

Pulled on Friday, rested in fridge Saturday, and smoked with a sweet and spicy rub on Sunday!!!

Pretty yummy

 

[indaswamp]

Lookin good!

 

[jcam222]

Added to the short list!! Pics look good to me.