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Old 11-17-2013, 01:44 PM   #29
Just BS
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW

Originally Posted by Fat Woody View Post
From Charcuterie:

Basic ratio for a dry cure is 2 parts salt to 1 part sugar plus 10% of the combined salt/sugar weight of pink salt.

I use this basic dry cure all the time for bacon (Ruhlman's):

1 lb. kosher salt
8 oz. table sugar or brown sugar
2 oz. (10 teaspoons) pink salt

I like mine with a heavy dose of black pepper, so to this I will add a 2-3 tbsp. of fresh coarse grind black pepper.
I went with this.... How long is the cure?
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