Difference between revisions of "Bacon - Dry Cure Rub"
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| − | It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. Let's see how it goes. | + | It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. 5 days in the fridge. Smoked at 175F until the internal temperature held at 120F+ (50C) for an hour. Let's see how it goes. |
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Latest revision as of 19:29, 10 August 2026
Ralph from Oakwood makes it simple! The recipe below is PER 1kg OF PORK.
Ingredients
- Salt, 30g fine + 30g coarse (60g total).
- Sugar 30g.
- Ham / bacon cure (nitrates, baby!) 1.25g
- Spices:
- Pepper, coarsely ground, 3g
- Herbs (garlic, onion, whatever), 3g
Method
- Mix the ingredients together in a bowl.
- Portion out an equal amount of the dry cure mix on each piece of meat.
- Rub it all over each piece.
- Shake it off.
- Vac-seal the meat.
- Cure in the fridge for 5-7 days, keeping them stacked together.
Notes
It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. 5 days in the fridge. Smoked at 175F until the internal temperature held at 120F+ (50C) for an hour. Let's see how it goes.
