Name: Cure for Bacon
Prep time: 10 min
Total time: 10 min
Ingredients: 450 grams salt (Himalayan or Kosher Salt.); 300 grams Brown Sugar; 50 grams #1 Cure (Prague or Insta cure etc 6.25% Nitrites.)

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Cure for Bacon

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Prep Time 10

Total Time 10

Servings Kilo's of Bacon

Ingredients

450 grams salt Himalayan or Kosher Salt.
300 grams Brown Sugar
50 grams #1 Cure Prague or Insta cure etc 6.25% Nitrites.

Instructions

Use 25 Grams per Kilo of meat
Spread evenly of all surfaces, place in vacuum bag and add a couple of sprays of mesquite or hickory smoke.
Refrigerate for 7 days and check for firmness.
Cook at 60c for 12 hours.
Cool completely and refrigerate until needed.

Notes

The Gelatin that you get from both the ham and the bacon can be used as a nice base for a cooking stock.
It's rich without being too salty.