Description
Bacon Dry Rub Cure
Bacon Dry Rub Cure is most used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is complete, rinse bellies with cold water, place in smokehouse and process as usual.
- Use 1 lb. to Gallon water for brine.
- Use .46 lb. to 25 lbs. meat (for making sausage).
Ingredients
Salt, Brown Sugar, Sodium Nitrite (0.50%) and Less Than 1% Glycerine (Prevents Caking).
How to Make Bacon
Use: 1 lb to 25 lbs of Pork Bellies
Instructions: Bacon should have one thorough rubbing on flesh side only. Place the bellies in containers with flesh side against flesh side. Length of curing is one week per inch of thickness. Typically 2 inch belly would dry cure for two weeks. Rotate bellies after one week. When curing time is complete rinse bellies with cold water, place in smokehouse and process as usual.
Reviews
There are no reviews yet