Cure Question

Discussion in 'Curing' started by bobbyk, Jul 28, 2013.

  1. Hey all. My mom works in a rather large meat processing plant. I asked her to get me some cure. She brought me home two 1oz packages of 6.25% legg cure. It says use 1oz per 25# meat. How would I equate that to brine for bacon?
  2. Thanks but I'm not sure if that helps me. I'm asking if the ratio of cure to meat is the same when I'm making a liquid brine for bacon or if I'm using it dry.
  3. i **THINK** the ppm (parts per million) is the same in either brine or dry rub because the ppm is the ratio of meat to cure. 

    i have used pops brine recipe with pretty good results. never tried dry cure bacon. might post in the bacon section or shoot one of the bacon guru's a pm on it.

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