BRADLEY SMOKER | "Taste the Great Outdoors"

I have my bellies ready to cure. However I'm more confused now than ever. I'm triple smoking the bacon and the receipt calls for 1 Tbsp of dry cure per pound of meat. Is basic dry cure, insta cure #1 or something else. Other receipts I've looked at use way less insta cure and a lot of kosher salt. I also have Mortons TQ that calls for a Tbsp per pound as well.
Any help would be great welcomed. I don't want to trash my first bacon smoke.

Thanks
Greg

Cure #1 is only a small part of the "basic cure" Here is a link to how to make the MTQ substitute "basic cure"

I've used this and it works very well. If you have the Morton's Tender Quick just use it as per the instructions. The basic cure and the MTQ have a combination of salt/sugar and cure#1. That's the fast explanation. Others may give you a textbook one later.

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute

Thanks, I understand now. I think I will us the MTQ until I read more about the insta cure.

Thanks
Greg

CoreyMac has directed you in the right direction.

You don't have to make the full amount, if you don't cure that often. You can make as much or as little as you like, just keep the proportions the same.

For example:
8 ounces salt
4 ounces granulated sugar
1.2 ounces cure #1

I just read your post. The Basic Cure is not that complicated, for my use the Basic Cure produces a better end product. Also you don't have to use the bacon cure in that recipe, you can cure the bacon your favorite way, but I have to add the bacon cure in that recipe turns out a very good triple smoked.

Below is a link to some curing salts:
Curing Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts&p=1126#post1126)

Well I understand it all now. I thought the Insta Cure was the cure but now I see its just part of it. I guess I didn't need to buy it because I have the MTQ. We have used that for making summer sausage, jerky, etc. for years. Our local grocery store carries it. Thanks for all the help. My bacon is now in the frig curing. We had a hog butchered this past winter and I had the locker just cut it into #3 slabs. I didn't look at it till today, not very lean but I guess it will be good for first time smoking. At least if I mess it it up I'm not out much. I add a little pepper to the cure then rubbed it in well, placed in a zip lock then added about a 1/2-3/4 cup of honey. Hope it all works out.

Thanks again.

Greg

If you like a good pepper taste I sprinkle a little on right before I vacuum pack it. Then it has time to really give the meat good pepper.

I like using maple syrup. I'm not rich enough to use real maple syrup, I used the fake stuff. Even imitation maple extract will add some great flavor.

This recipe is time consuming, but easy. The hardest part is maintaining the appropriate temperatures. Although leaner bacon works better in salads, and sandwiches, the fat is my favorite part of this bacon.