Pink salt ratio for bacon?

Smokin' not stirred

Got a 9 lb pork belly for bacon. Anyone know how much pink salt to put in the cure? Thanks, J.

thirdeye

I have a recipe for a maple cured smoked bacon. The cure time is 7 days, equalization of 12 to 24 hours, and the belly is hot smoked at 150°. This amount is for a 5 pound belly.

5 pound slab pork belly - skin on.
2 ounces kosher salt
2 teaspoons pink salt (12 grams)
1/4 cup maple sugar or brown sugar
1/4 cup maple syrup.

The sugar offsets the harshness of the salts, and appears in most recipes. The syrup is for flavor and is not necessary, but it's good.

E-mail me with your addy if you want me to send the full deal in a .pdf file.

Humphrey Chimpden Earwicker

that's almost exactly the recipe i followed a couple weeks ago

Jeffersonian

It's the one the pork belly in my fridge has on it, too.

Smokin' not stirred

Just sent you my email address. Thanks for your help, J.

thechief96

so u can make your own bacon on an egg? Damn i've died and gone to ......

Humphrey Chimpden Earwicker

...almost there. i hope it's as good as i made it out to be

Humphrey Chimpden Earwicker

sure...









canadian bacon too (though the pic from my phone is craptastic). just had this bacon on pizza tonight

Smokin' not stirred

Is it weird we put kosher salt on pig?

thirdeye

And an egg on an Egg. Heheeee. The bacon is prettier tho...

Jeffersonian

It gets turned tomorrow, rinsed Saturday and smoked Sunday. It's going to be interesting to taste fresh bacon for once.