Got some pig belly. Need a little help with the curing step.

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blackrifletrucker

Newbie
Original poster
May 1, 2010
9
10
Hello everyone.

Trying bacon for the first time. Ive went and picked up plenty of belly. Also got some AC Legg's LEGG CURE 6.25% which says 1 oz. is good for 25 lbs of belly.

I see there are some more technical methods of curing the pork, but i also read some people just putting the cure on with a few spices and giving it 7 days in the fridge in a ziploc.

Im sure that im overcomplicating this, just want a little kick to the butt to get me headed in the right direction.

Thanks in advance.

PDT_Armataz_01_36.gif
 
Actually so far I think you're under-complicating it. I never used that brand of cure, but someone will probably be along to help you out.

You should first introduce yourself in the Roll Call section.

Welcome to a great place,
Bearcarver
 
Here is the dry cure/rub I use for my bacon.


Cured the for 11 Days.
1 Tbsp Tender quick
1 tsp onion powder
1 tsp pepper
1 tsp brown sugar
1 tsp garlic powder

Mix all of these per 1 LB of meat
 
This is about the exact recipe I and a whole lot of guys use, but it MUST be Tender Quick, like RB said.


BC
 
Now I have only done belly bacon a couple of times and I have used the kit for Buckboard bacon kit from Hi-mountian and it's really good too. But I would try the the recipre that rbranstner gave you it looks yumo to me.
 
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