Basic Dry Cure for Bacon or Salmon

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Basic Dry Cure for Bacon or Salmon
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This is a dry cure that can be used on about five pounds of pork bellies or fish such as salmon. Read more about making bacon in Mike Stines' article here.



Ingredients


2 1/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt
1 1/2 tablespoons granulated sugar
1 level teaspoon pink salt



Instructions


Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.

Servings
Cure for five pounds of meat
Servings
Cure for five pounds of meat
Basic Dry Cure for Bacon or Salmon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This is a dry cure that can be used on about five pounds of pork bellies or fish such as salmon. Read more about making bacon in Mike Stines' article here.



Ingredients


2 1/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt
1 1/2 tablespoons granulated sugar
1 level teaspoon pink salt



Instructions


Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.

Servings
Cure for five pounds of meat
Servings
Cure for five pounds of meat
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