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Re: bacon


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Posted by steve in des moines on June 17, 2012 at 08:32:39:

In Reply to: bacon posted by wade on June 16, 2012 at 21:31:42:

Curing Pork Bellies Curing Recipes from the bacon making #1

1)
cup salt, kosher
cup sugar, natural cane (sugar-in-the-raw Turbinado type)
2 Tbl pepper, crushed
Garlic powder

2)
cup salt, kosher
cup brown sugar
Garlic-pepper dry rub

3)
cup salt, kosher
cup brown sugar
2 Tbl pepper, crushed
Drizzled with Honey

4)
cup salt, kosher
cup sugar, natural cane
4 Bay leaves
Garlic powder

5)
cup salt, kosher
cup sugar, white
Obie Cues smooth move rub (a favorite pork rub of mine)
4 bay leaves

Sprinkle mixture on both sides of pork belly. Place in large ziplock bag and place in fridge. Flip bags once daily. Cure for 5 to 7 days (I cure for 5 days max). 12 to 24 hours before smoking, rinse well with water (to wash off the brine), pat dry, and let dry in a cool place. I then smoked them until a consistent internal temp of 155, but in reality, the temp is usually above 160 when I take them off.



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