Originally Posted by dan_fash
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
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
Last edited by ButtBurner; 05-09-2013 at 03:58 PM..