View Single Post
Unread 11-14-2013, 01:54 PM   #12
Smoking Westy
Full Fledged Farker
Smoking Westy's Avatar
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0

Here is the basic cure I use on bacon (and just about everything else I cure for that matter)...

1 pound/450 grams of pickling salt
8 ouces/225 grams of granulated sugar
2.4 ounces/68 grams of pink salt (Prague Powder #1)

Mix those ingredients together, use in a ratio of 1 tablespoon per pound of meat and store the rest in a mason jar. I've never had it come out too salty and I don't do a fresh water soak. I've done 100's of pounds of bacon this way.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote