Hi all,
Just got back from the butchers with a lovely piece of pork loin to make my first piece of bacon. The weight is 1.145kg so plan to use the following mix as advised in the beginners cures thread of this forum:
Salt 21.2g
Sugar 11.5g
Cure #1 2.9g
I plan to cure the meat this week and then cut it in half and smoke one half of it in my kettle BBQ with the proQ cold smoke generator that turned up last week (great service from that company by the way) so if it goes wrong I will still have my unsmoked bacon to eat (assuming the curing worked OK).
Fingers crossed. I'll post some pics at each stage.