Up till now I’ve made bacon out of pork belly . Dry brined salt sugar spices ( no cure) on the pork belly. In the fridge in a clip lock bag. Flip dayly remove and soak to remove the excess salt. Hot smoke vac pack and freeze, for a great food safe bacon.
Now the wife’s likes short cut bacon which is basically Canadian bacon or the pork loin.
Bit thicker than a pork belly. The smokes not gunna penetrate as well so I recon I’ll have better get some cure for that pink colour all the way through.
That’s when the fun began. Navigated an internet full of calculators in lbs and gallons. Skin on skin off. Kosher salt……
Finally found a simple straight forward one. Equilibrium curing so you should have to soak away the excess salt
40 % water to weight of meat.
.25% No 1 cure to weight of meat
2.25% sea salt to weight of meat.
As straight foward as that.
I’ve added 40 ml maple syrup for taste
Cracked pepper and whole peppercorns.
Warning this site has some things for sale …me I’m only here for the calculator which is free.
In a clip lock bag for a week flipping dayly. Yes also now have a cheap injector so injected some brine.