http://recipes.wilmann.com/index.php?feed=atom&namespace=0&title=Special%3ANewPagesRecipes - New pages [en]2026-09-14T22:54:16ZFrom RecipesMediaWiki 1.28.1http://recipes.wilmann.com/index.php/Bacon_-_Dry_Cure_RubBacon - Dry Cure Rub2026-08-06T23:01:42Z<p>Damien: </p>
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<div>[[File:Bacon Recipe.jpg|850px]]<br />
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Ralph from Oakwood makes it simple! The recipe below is '''PER 1kg OF PORK'''.<br />
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{{Recipe |<br />
ingredients=<br />
* Salt, 30g fine + 30g coarse (60g total).<br />
* Sugar 30g.<br />
* Ham / bacon cure (nitrates, baby!) 1.25g<br />
* Spices:<br />
** Pepper, coarsely ground, 3g<br />
** Herbs (garlic, onion, whatever), 3g<br />
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method =<br />
# Mix the ingredients together in a bowl.<br />
# Portion out an equal amount of the dry cure mix on each piece of meat.<br />
# Rub it all over each piece.<br />
# Shake it off.<br />
# Vac-seal the meat.<br />
# Cure in the fridge for 5-7 days, keeping them stacked together.<br />
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links=<br />
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notes=<br />
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.<br />
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[[File:Preserving Meat.jpg|850px]]<br />
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[[File:Acres of Meat.jpg|850px]]</div>Damien