BACON CURE RECIPE
12 lbs. pork shoulder or pork bellies (skin removed) 4 oz Country Brown Cure*
1 cup brown sugar
2 tsp allspice (optional ginger)
2 Tbsp cracked black pepper 2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
1 Tbsp Kosher or sea salt (optional 2–3 Tbsp salt)
Mix all ingredients thoroughly in a bowl.
If brown sugar has clumps, break them up.
Spread dry cure mix liberally on all exposed meat.
Place in Ziploc bag and in fridge for 7–10 days and turn daily.
The meat will “sweat” as moisture is drawn out. This will mix with the dry cure and spices to form a brine solution. If the meat does not sweat, add 1–2 oz. of water to each bag. I add 1–2 oz. of water up front. Remove from the fridge after 7–10 days and rinse thoroughly under cold water.
Test fry. If salt is too strong, soak for an hour in cold water.
Towel dry and place in fridge overnight, to form pellicle. You can speed up this process by placing slabs in front of a fan, or hang inside smoker for approximately
1 hour without smoke.
I prefer to Cold Smoke BBB or Belly Bacon for 12 hours at temps below 100°, using Apple pellets.
8–12 hours of good clean smoke is necessary. The color should be almost mahogany red as it nears completion.
Ends and pieces will have a stronger smoke flavor, and can be used for beans or other foods where bacon is used.
Before the pellicle is formed, sprinkle cracked black pepper (CBP) liberally on one side.
Spread honey or maple syrup on one side, with or without CBP.
Inject slabs with a diluted mixture of maple syrup and water.