Ist Bacon batch - planning

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Ist Bacon batch - planning

Postby Biggee » Tue Jan 21, 2014 9:38 am

Hi

I am in the process of gathering together the bits and bobs needed to cure my first batch of bacon.

I am planning on doing a piece of belly for some streaky bacon and a loin for back bacon. Both will be cold smoked in my Amigo ProQ smoker.

I recieved a kg bag of dry bacon cure today - I ordered from: http://www.sausagemaking.org/acatalog/Traditional_dry_cure_bacon_.html

My first (of many questions) is: the label on the cure pack stated a 3% cure. Do I mix the cure with additional salt/sugar? If so, I am assuming, that I mix 970g Salt/Sugar mix with 30g cure. Is that correct?

Also, if the 970g Salt/Sugar mix is correct - what proportions is this mixed to?

Looking forward to sage advice...

BG
Biggee
Registered Member
 
Posts: 3
Joined: Tue Jan 21, 2014 9:17 am

Re: Ist Bacon batch - planning

Postby wheels » Tue Jan 21, 2014 2:08 pm

Welcome. You don't add anything to that cure, it's complete in itself.

There's a guide to using it here:

http://www.sausagemaking.org/acatalog/dryCure.pdf

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Ist Bacon batch - planning

Postby Biggee » Tue Jan 21, 2014 3:57 pm

Thanks Phil

All clear - I re-read the label and it is very clear that its an all in one cure. My bad!

Off to Morrisons for some raw material!
Biggee
Registered Member
 
Posts: 3
Joined: Tue Jan 21, 2014 9:17 am


Return to Beginners

Who is online

Users browsing this forum: No registered users and 1 guest