- Jul 14, 2013
- 18
- 10
I make 4 pounds of back loin into bacon. I used 4 table spoons of cure #1 and 4 teaspoons of sugar as a rub. I then put them into a ziplock bag and poured maple syrup over it. left it in fridge for 6 days. It is in the smoker now. going to smoke for 3 hours till internal temp is 152. is this safe to eat? will It be too salty? any other info would be great. thanks Brett