Ok heres my bacon cure and what to do the cure is this is for a 13 to 20 lb belly 1lb brown sugar 1lb kosher salt 1 tsp per 5lbs of belly pink curing salt and one cup of real grade A maple syrup or honey wild flower honey is the best mix everything into a paste and rub every inch top bottom and sides then put it into a hefty xxlg Ziploc bag and let cure for 7 days flipping it everyday so to get an even cure on the 7th day usually its cured take the belly out of the bag and rinse it good then soak it for 3 hours changing the water every hour after soaking dry it good with paper towels and put it on a sheet pan with cookie racks and put in the fridge uncovered for 24 hours so it develops what they call a pellacule this help the smoke adhere to the meat for smoking I cold smoke mine for 13 to 15 hours at 100° or lower then slowly bringing the heat up to 180 until the internal temp is 140 almost forgot if you want pepper bacon put it on before you smoke it hope this helps everyone the pic is how your belly should look when it is cured properly
Posted on: Mon, 12 Jan 2015 00:21:59 +0000
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