Back Bacon: Dry Cure Vs. Wet Cure

There s more than one way to smoke a loin, but does it make a difference Here are two complete recipes for dry cured and wet cured back bacon. Recipes: Dry Cured Back Bacon 1. 5 kg(3. 3 lbs) Pork loin 45g(3Tbs) Plain salt 45g(3. 5 Tbs)Sugar 4g Pink Cure, 1 Wet Cured Back Bacon 1. 5 kg(3. 3 lbs) Pork loin 1 liter(1 quart) Water 75g(5 Tbs Plain salt) 75g(5 Tbs Sugar) 6. 6g Pink Cure, 1 1 teaspoon of cure weighs roughly 5g This cure calculator will do the math for you: Handheld Thermometer: Chefstemp Pocket Pro Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp Smoker: Smoke Hollow 44 gas smoker Music: