PS Sweet Bacon Cure

PS Sweet Bacon Cure

SFr. 0.00
  • Use 1.76 lbs. to 1 Gallon water.

    INGREDIENTS

    Salt, Sugar, Brown Sugar, Sodium Nitrate (0.54%) with Less Than 1% Glycerine To Prevent Caking, Maple Sugar Granules.

    SMOKED BACON DIRECTIONS

    You will need:

    • 1.75# Cure
    • 1 Gallon of Cold Water

    Suggested Procedure: Dissolve 1.75 lbs. of cure in 1 gallon of cold water. Place pork bellies in brine and keep refrigerated for 5-7 days. Remove and soak in cold water for 2 hours, change water once.

    Smoking Procedure: Preheat Smoker to 90°F.  Hang product in stockinettes not touching each other with the temperature probe and not touching the bone.  Run with dampers wide open for 6 hours. Add 2/3 pan (moistened) sawdust, increase temperature to 130°F, and smoke for 5 hours with top damper 1/8 open, and bottom damper ¾ open.  Increase temperature to 150°F; add another pan of (moistened) sawdust. After 4 hours increase temperature to 170°F; heat until internal temperature reaches 150° - 155°F. Turn off smoker and cool to 100°F. Remove to cooler.