Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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?
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.
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.