I have never tried curing bacon I would love to try it do you have any suggestions before I get started? Thanks you. Smokin' Vegas
SV, afternoon.... I appreciate the opportunity to assist you...
The following is based on the USDA recommended values to a commercial operation that is selling to the public...
For a brine/submerged/cure... weigh the meat... weigh out about 25-50% the weight of the meat in your liquid... I prefer distilled water to avoid and "off" tastes... add the liquid and meat weights... my preference is 2% Kosher salt, 1% white sugar, and 0.19% cure#1 max. (6.25% nitrite).... That delivers ~120 Ppm nitrite... Max. recommended for immersed/brined bacon... rest in the refer for approx. 2 weeks..
For a dry rubbed belly, which I do most of the time...
Weigh the meat... Mix together 2% Kosher salt, 1% white sugar and 0.32% cure #1 max. That delivers ~200 Ppm nitrite.. Max. recommended for dry rubbed bacon... distribute evenly over the belly.. rest in a refer at 38-40 deg . F for approx. 2 weeks...
Temps 34 F and lower hinder the nitrite absorption/adsorption....
When smoking, temps above ~130 start to break down the nitrite... USDA tests have shown ~80-90% reduction in remaining nitrites, when meats were tested in the consumer refer case at retail outlets... still adding a safety factor...
Following those recommended steps will give you a pure bacon flavor... I would try a 1 or 2# belly hunk for my first try... You may as well know what "clean" pig belly bacon tastes like.. then add garlic, onion, maple, black pepper, who knows... Maybe last weeks gym socks would be good.... NOT !!!!!!!
There are many variations of makin' bacon on here... cold smoke, warm smoke... I cold smoke at <70 F... finish the cook in the oven on a wire rack... sliced.. sometimes brush maple syrup on the rashers just as they finish in the oven and let the syrup glaze the pig and have bacon candy... only lasts the afternoon...
Well now you know everything I know... good luck... enjoy.....
Dave...