Bacon Cure Recipe

[doctorvapor]

Can't wait to try this.  It sounds great.

 

[woodcutter]

I really like your recipe and have used many times.
 

 

[chadinclw]

Drawing out moisture is part of the reason for curing! Go with Todd's advice. Good luck.

 

[10point]

Much appreciated. I'll be sure and report back once I get going.

 

[backyard bbq]

Thanks and in hungry now. It's baacccoooonnnn!

 

[blowfishbbq]

Thank you!

 

[earpaper]

have been here for 6 or 7 hours trying to learn how to dry cure bacon and am more confused than when I started…..what I think I know is you use cure #1 at 1 tsp. for 5 lbs. meat. You rub the cure and whatever spices you want on the pork belly put it in a zip lock put it in fridge kipping it between 36 and 38 degrees F turning each day and do 3-4 days per inch of thickness than rinse it off cut off a piece and fry if too salty soak in cold water for a hour re fry and repeat if still too salty…than when salt taste checks out dry meat and set in fridge for 24 hours till it gets tacky than cold smoke keeping it under 100 degrees F  for some 24 hours……well that as I understand isn’t dry cured bacon……its dry wet cured bacon……I don’t want to kill myself and I haven’t really found how to DRY cure bacon…I would think you would use #2 cure for true dry cured bacon but im not sure. I am a commercial fisherman and I run a tender for trident seafood’s around sand point AK…..I have smoked hundreds of lbs. of salmon over the years using 1 cup salt to 1.5 cups brown sugar….i call it a soft cure. Just slather it on the filets (around 30 lbs. of fish at a time… 1 fish per rack….4 racks and yes you can invert 4 more racks and double the load but I find it works better with a single load) put in fridge for about 12 to 18 hours depending on how thick.. also I score the flesh cross ways on the thick ones….rinse off good with cold water pat dry with scott towel load smoker turn it on for 1 or 2 hours without smoke (Bradley smoker)than add smoke for 8 to 12 hours (maple wood pucks) smoker gets about 110 degrees F   than the last hour I bring the internal temp to around 155 degrees than take em out and drizzle some honey on em wrap in foil and give to the fishermen and crew… Than today I read smoking at low heat you need to use cure #1 so ya don’t get sick……not sure if that applies to fish but I can tell you no one has gotten sick from any fish I have smoked…..any way blab la bla I could go on with more questions but at this point I find the more I know the LESS I really KNOW…..can someone help set me clear on some of my ignorance………im leaning toward wet dry bacon but would like to know in a straight forward way of how to make real DRY cure bacon. Thank you