Dry cure measurements

Discussion in 'Bacon' started by oleolson, Dec 12, 2015.

  1. oleolson

    oleolson Meat Mopper

    I picked up a 4.5 lb piece of pork belly from Costco and am looking for the amounts of salt, brown sugar, and cure I should be using for this size.  I plan on cold smoking it and slicing it into bacon slices.  Any help would be appreciated.  Thanks!
     
  2. lamar

    lamar Smoking Fanatic SMF Premier Member

    The amount of cure depends on what king of cure you are using. The package should tell; you how much per pound of meat to use. If you are using Morton's Tender Quick, it has salt already in it. Do a search for Bear's recipe for bacon and you will find all you need to know about making bacon.

    Good luck

    Lamar
     
  3. Ole,

    Here are links to two different dry bacon cures , two opinions two applications both are excellent choices.  I personally use a variant of BearCarvers due to the lower salts, I tried various wet cures and my wife could not tolerate the sodium at the finish. I then worked with these two dry methods (with better success for Mrs OS) , and after multiple batches I then modified it to our liking (major health reasons) Now we have our solution to our bacon quandary. I have links below for you,

    http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview

    http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

    http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

    http://www.smokingmeatforums.com/t/178233/mr-ts-sugar-cured-bacon

    Keep On Smokin,

    Tom
     
    Last edited: Dec 13, 2015
  4. oleolson

    oleolson Meat Mopper

    Awesome!  Thank you!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  6. gibsorz

    gibsorz Smoke Blower

    If you are using cure #1, a member on this site created an excellent calculator.

    http://www.diggingdogfarm.com/page2.html?result=7560+8618&secret=

    This will work with both dry cures and brine. For a brine combine the weight of the water along with the weight of your meat and place that in the weight of the meat box. I adjust parts per million to 120 for bacon. Everything else I keep at 156.
     
    Last edited: Dec 21, 2015

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