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