Bacon cure on other meat

  • I’ve got some of the dry rub bacon cure and I got to thinking. Could you use that to cure pork loin and London Broil and how long would it take to complete the cure?

  • Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%), Sodium Bicarbonate (1% buffering agent), Sodium Nitrite (0.40%).

    Above is the “dry rub bacon cure”… It’s too low in nitrite to use on other meats… It will make it too salty… UNLESS you up the nitrite… Also it has erthorbate in it… erthorbate should only be used when injecting liquids… because, it instantly starts breaking down the nitrite into nitric oxide… When dry curing, that breakdown should be a slow process while it cures the meat…

Log in to reply

Recent Posts

  • Unless your grinding frozen chunks or large pieces of meat their really is no reason to do that. Its not going to really hurt anything if you do though. But for a small grind with a smaller grinder just cut the pieces smaller so they feed through better.

    read more
  • Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.

    read more
  • C

    @pigman34 I vacuum seal 1 year no problems

    read more

Recent Topics

Who's Online [Full List]

15 users active right now (3 members and 12 guests).
rreiss21, keiratayor, Snake River Smokers, Kmucker

Board Statistics

Our members have made a total of 9.5k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, keiratayor.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.