Curing bacon, wet cure
hambone last edited by
Got 50 lbs bacon, going to use Blue ribbon maple bacon wet cure. Recipe says 2# of cure per 100# bellies, but only 1 gal water, not enough water to cover bacon. Not sure how to adjust . Any suggestions. Curing bacon in sealable 5 gal buckets.
I will go through and update our cure recipes with some more information to help make this a little more clear.
That instruction is really better suited for injecting bacon.
If you want to submerge, soak, and brine the bacon with a cover brine, we recommend using 1 lb of cure per 1 gallon of water for that cover solution.
Let me know if I can help out any more!