Ist Bacon batch - planning

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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
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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
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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!
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