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–+ servings

Cure for Bacon

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 32 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.