Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Monkey see, Monkey do ... Bacon question

Greeno55Greeno55 Posts: 412
Alright, so with all this bacon talk, I'm trying my hand at it too. I've been reading like crazy on and off this form, and would like some clarification. I have a 5.5lb belly with the skin on and want to do a dry cure. One problem I have is I can't get my hands on pink curing salt right now. My butcher gave me a bit of the curing salt he uses though. It should also be noted I'm going to do a hot smoke.

Does this cure make sense for 5.5lbs?
Kosher salt: 69.25g (2.45oz)
Curing salt: 6.25g (0.22oz)

Also, how much maple syrup, and should I remove the skin before or after smoking? Seems like after is easier.

Thanks in advance.
LBGE, MiniMax, and too many Eggcessories to list.  - Sudbury, Ontario


Sign In or Register to comment.