I love homemade bacon and sausage. I make probably 1500lbs of sausage a year and about 200 lbs of bacon. Hurricane Laura took out my smokehouse so I'm having to start over.
My favorite bacon cure is as follows per weight
Cure #1 - 0.25%
Kosher salt - 2.25%
Coarse ground black pepper - 0.19%
Brown sugar - 0.8%
It took me a few batches to get the salt content I liked. I cure for around 10 days. Then, cold smoke for 8 hrs. Chill over night then hot smoke at 160-180 until an internal temp of 148.
My favorite bacon cure is as follows per weight
Cure #1 - 0.25%
Kosher salt - 2.25%
Coarse ground black pepper - 0.19%
Brown sugar - 0.8%
It took me a few batches to get the salt content I liked. I cure for around 10 days. Then, cold smoke for 8 hrs. Chill over night then hot smoke at 160-180 until an internal temp of 148.
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