I have had good luck using the online bacon calculator for dry rubbing my bacon. The only thing I do differently is put 1/3 of the rub on and repeat after 4 days so the total time takes 12 days then rinse and soak in cold water for one beer. Then let air dry and cold smoke for about 4 hours or untill it gets a nice light brown color. bacon.JPG
The blue ribbon contains sodium erythorbate to speed up the cure so we don’t recommend it for pickling but people have done it and continue to do it and they say they like the results, we just can’t guarantee it will be perfect. If you are going to pickle it then use 2 lb of cure to a gallon of water and hold them for 5 days since you aren’t injecting.
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