Bacon - Cured and Smoked

Cured and smoked bacon

MeatsMetricUS
bacon slab with the skin on5 kg11 lbs.

Ingredients per 1000g (1 kg) of meat

salt150 g (3%)4.8 oz.
sugar68 g (1.5%)2.4 oz.
Cure #17.8 g0.02 oz.

Instructions

  1. Rub in 1/2 of the mixture on all sides.
  2. After 5 days overhaul and rub in another half. Keep under refrigeration. The meat will be cured im 10 to 15 days.
  3. Soak bacon for one hour, brush the surface clean and hang until dry.
  4. Smoke with a thin cold smoke for 1-2 days.
  5. Refrigerate.
  6. Bacon-Brine Cured, Brine: 60º SAL brine, 3.8 liters, 1 gallon
  7. Cure #1, 81 g, 13½ tsp.
  8. Bacon is placed for 10 days in curing solution. The pieces are overhauled in the middle of the process.
  9. Bacon is soaked for one hour in fresh water and the surface brushed off clean.
  10. Bacon is hung to dry.
  11. Bacon is smoked with cold smoke for 2 days.
  12. Refrigerate.
  13. Bacon - Injection Cured
  14. Bacon is needle injected with the above 60º SAL curing solution at 10% pump.
  15. Bacon is left in for 5 days in the same strength solution. Bacon is rinsed and left to dry.
  16. Bacon is smoked with cold smoke for 2 days.
  17. Refrigerate.

Notes

Keep smoking temperature below 77° F (25° C).

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