<![CDATA[Bacon cure question]]>I am looking at using the following recipe my dad had used a while back. My question is can I use the sure cure that I have that came with some of the snack stick seasonings I have ordered from Walton’s (orange packet) and would the measurement be the same? Thanks!

4- to 5-pound pork belly
For the cure:
1/3 cup kosher salt
3 tablespoons black pepper
2 teaspoons pink curing salt
1/3 cup brown sugar

]]>https://waltonsdev.nodebb.com/topic/5272/bacon-cure-questionRSS for NodeThu, 10 Sep 2026 19:57:12 GMTMon, 25 Apr 2022 14:17:09 GMT60<![CDATA[Reply to Bacon cure question on Thu, 28 Apr 2022 12:16:37 GMT]]>If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.

]]>https://waltonsdev.nodebb.com/post/76547https://waltonsdev.nodebb.com/post/76547Thu, 28 Apr 2022 12:16:37 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 21:42:45 GMT]]>GWG8541 said in Bacon cure question:

processhead gus4416 dewayne5565 he had 2 tsp in his recipe not 3, but for that small of a meat block it still might be a little high especially with 1/3 of a cup of sea salt.

My bacon dry cure calculator calls for 50 grams of salt for a 5 lb belly. 1/3 cup is almost twice as much salt.

]]>https://waltonsdev.nodebb.com/post/76270https://waltonsdev.nodebb.com/post/76270Mon, 25 Apr 2022 21:42:45 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 21:11:54 GMT]]>processhead gus4416 dewayne5565 he had 2 tsp in his recipe not 3, but for that small of a meat block it still might be a little high especially with 1/3 of a cup of sea salt.

]]>https://waltonsdev.nodebb.com/post/76266https://waltonsdev.nodebb.com/post/76266Mon, 25 Apr 2022 21:11:54 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 19:33:53 GMT]]>gus4416 said in Bacon cure question:

I would think 3 teaspoons is to much pink salt

I think you are correct, Sir. Good catch.
The conversion chart shows 1 1/4 tsp or (.2 oz / 5 g) for 5 lbs of meat.

]]>https://waltonsdev.nodebb.com/post/76256https://waltonsdev.nodebb.com/post/76256Mon, 25 Apr 2022 19:33:53 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 19:26:22 GMT]]>After my first batch was too salty, I’ve said never again… I take a sampling and cook it on the stove, post rinse, prior to smoking. If it’s still too salty, rinse, rinse repeat.

]]>https://waltonsdev.nodebb.com/post/76253https://waltonsdev.nodebb.com/post/76253Mon, 25 Apr 2022 19:26:22 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 19:20:58 GMT]]>I would think 3 teaspoons is to much pink salt

]]>https://waltonsdev.nodebb.com/post/76252https://waltonsdev.nodebb.com/post/76252Mon, 25 Apr 2022 19:20:58 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 17:39:26 GMT]]>dewayne5565 said in Bacon cure question:

GWG8541 Thank you sir for the response. I believe I am ready to give this a shot!

There is a lot of good information here on dry curing bacon. Do some searches on " equalization dry curing"

]]>https://waltonsdev.nodebb.com/post/76241https://waltonsdev.nodebb.com/post/76241Mon, 25 Apr 2022 17:39:26 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 16:33:34 GMT]]>GWG8541 Thank you sir for the response. I believe I am ready to give this a shot!

]]>https://waltonsdev.nodebb.com/post/76240https://waltonsdev.nodebb.com/post/76240Mon, 25 Apr 2022 16:33:34 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 15:37:58 GMT]]>Perfect…and I do weigh my ingredients…my son actually got me doing that…pretty significant difference. Thanks for the help…starting the process today. I will let you know how it turns out.

]]>https://waltonsdev.nodebb.com/post/76239https://waltonsdev.nodebb.com/post/76239Mon, 25 Apr 2022 15:37:58 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 15:23:56 GMT]]>I will mention that it is easier to get consistent results by weighing dry ingredients instead of measuring by tablespoons and teaspoons.
One thing to do is cut a small piece of the belly after curing it and fry it to see how salty it is. If it is too salty you can soak in water to remove some of the salt before smoking.

]]>https://waltonsdev.nodebb.com/post/76238https://waltonsdev.nodebb.com/post/76238Mon, 25 Apr 2022 15:23:56 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 15:15:08 GMT]]>processhead Thanks alot for the response. Do you think, based on your experience, the same measurement will be okay? Will it only impact the saltiness if it is off a bit? I have not made bacon before and dont want to waste the belly, even though I had it cut into roughly 3 pound pieces.

]]>https://waltonsdev.nodebb.com/post/76237https://waltonsdev.nodebb.com/post/76237Mon, 25 Apr 2022 15:15:08 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 15:03:06 GMT]]>The orange packet cure #1 will work just fine for you.

]]>https://waltonsdev.nodebb.com/post/76235https://waltonsdev.nodebb.com/post/76235Mon, 25 Apr 2022 15:03:06 GMT<![CDATA[Reply to Bacon cure question on Mon, 25 Apr 2022 14:34:37 GMT]]>dewayne5565 Sure Cure is pink curing salt. The packets are the same as the bulk you can purchase. I believe it is 6.25% sodium nitrate.

]]>https://waltonsdev.nodebb.com/post/76234https://waltonsdev.nodebb.com/post/76234Mon, 25 Apr 2022 14:34:37 GMT