Bacon & Belly Curing

Home bacon curing: dry-cure and wet-brine pork belly, smoking, salt and nitrite ratios, and troubleshooting — from the chamber side.

How to Cure Bacon at Home: A Beginner Step-by-Step Guide

To cure bacon at home you weigh a pork belly, rub it with 2.5% salt by weight plus cure #1 at 2.5 g per kilogram, bag it, and refrigerate for about a week per inch of thickness, flipping every day or two. Then you rinse it, dry it overnight to form a pellicle, and fry it […]

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Bacon & Belly Curing

Bacon Curing Guide: Dry-Cure and Wet-Brine Pork Belly Safely

Bacon is the cure I tell every beginner to start with, because it is forgiving in flavour and unforgiving in exactly the ways that teach you the craft. The honest answer to “how do I cure bacon?” is this: you apply a measured amount of salt and cure #1 (6.25% sodium nitrite) to a pork […]

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