Thread: Slab bacon
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Old 12-07-2013, 02:48 AM   #3
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK

I posted this in another thread -

3% of the meat's weight in salt, 1% of the meat's weight in sugar and 0.25% of the meat's weight in cure #1 - rub all over the meat and place in a large lidded container (or ziplock bag) and rotate once every 24 hours. Leave it for a week or so until the meat firms up a little then rinse off the cure and leave the meat to dry before smoking. No need to soak as the salt content is calculated - you cannot over-salt using this method. Oh and add whatever seasonings you want to the basic cure

- it never fails. Also I've not tried imperial but I'm guessing your life will be made a lot easier using a digital scale and working in grams
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