Bacon Cure ½ cup brown sugar ¼ cup sea salt ½ tsp curing salt Rub curing mixture on pork belly and let stay in ziploc bag in refrigerator for 5 days, flipping it each day. After that remove and rinse thoroughly. Season without salt and smoke until 150° IT. Let cool and then slice into bacon strips. #cookinwidkunchi #bbq | Cookin Wid Kunchi
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Bacon Cure ½ cup brown sugar ¼ cup sea salt ½ tsp curing salt Rub …
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I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it will be my last. The wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. I didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. A
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