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Old 04-23-2013, 04:52 PM   #26
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

Originally Posted by dan_fash View Post
Here are the recipes I found on line

excellent results with this honey cure. You'll need:

1 lb chunk of pork belly (or larger)
2 ounces honey
2 tablespoons (or more) coarsely ground black pepper
1 cup salt
1 tsp Morton TenderQuick (optional)

And for brine:

First, my "default cure." I make a "hot smoked" bacon which turns out a ready-to-fry but fully cooked product very similar to Russian Bacon. Because of this, I have had a lot of success with a brine cure:

1/2 gallon water
1 cup of Kosher or pickling salt
1 tsp Morton TenderQuick curing salt (optional)
1/2 cup dark brown sugar
I would not use either of those. The first one has no curing salt if you omit the TQ. The second one is hot smoked, so you really dont need it.

But I still would not use it.

1 lb bacon
1 tbl spoon tender quick
brown sugar, pepper, whatever else you want.

Rub it all in, make sure you get the tender quick worked in well. put it in a ziploc bag, in the fridge for about a week, turn it every day

thats all you need
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified

Last edited by ButtBurner; 05-09-2013 at 02:58 PM..
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