Just made an excellent batch of bacon and it was really simple too. Thought I would share the recipe
Ingredients
Salt
Brown Sugar
KwikKure
Method
First weigh the meat.
Whatever the weight of the meat was you will need 1/2 as much weight in water, for example 10kg of meat needs 5 litres of water. Add these two together to get your final product weight. In this case 15kg.
To the water add salt to 32 on salinometer.
34g per kg brown sugar (in this case 15x34=510g)
1.2g per kg KwikKure (15x1.2=18g) Other cures may be used at directed rates
Throughly pump the meat then place the meat into the brine leave it for at least 3 days before smoking. If you are not pumping leave in brine for at least 10 days.
Remove meat from brine. Soak it in cold fresh water for 2 hours.
Hang to dry for around 2 hours.
Smoke and cook to an internal temp of at least 66C.
Enjoy
