- Jun 13, 2023
- 8
- 8
I am getting ready to cure a pork belly for bacon and in the past I used brown sugar in the rub. I did not like the way it fried up after it was smoked. It always seemed to burn really fast. I am going to use white sugar this time but I do not want to use a lot. What is the minimum amount of sugar needed in the cure or do I even have to use sugar.