Makin Bacon...Have a curing question

[Whatchasmokin]

Hello all,

Just purchased a 12.67 pound belly today and have a curing question. I cannot seem to find any Insta Cure #1 in town. I do, however, have Morton's Tender Quick salt cure. Will this work as a substitute? Thanks in advance for any input or suggestions. Mmmmmmmm.....BACON!!

Jay

[FLBentRider]

Tender Quick will work. 1 Tablespoon per pound if you are doing a dry cure.

[Whatchasmokin]

Thank you FLBentrider. I am using the dry cure posted by tenpoint5.

Cure
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (pink salt, InstaCure #1, Prague Powder #1)
¼ C. Maple sugar or packed brown sugar
¼ C. Maple syrup

Do I omit the salt if I am using the Tender Quick?

Thanks again for all of your help.

Jay

[FLBentRider]

Yes, I would leave out the salt.

[garbadee]

Let me know how this works for you.  I'm dieing to try bacon.  Also, is there an advantage between doing a dry vs. wet cure?

Ed

[Habanero Smoker]

Let me know how this works for you.  I'm dieing to try bacon.  Also, is there an advantage between doing a dry vs. wet cure?

Ed

Wet curing is generally faster process, especially with thinner cuts of meat, but brining that way often uses more refrigerator space, and the amount of ingredients used is much larger. For larger/thicker cuts of meat it is generally the best way to go.

Dry curing; brine curing this way generally takes longer. You use less space but that space in tied up for a longer period of time. It has it limitations, if the meat is too thick, then a wet cure is the better way to go. You can use dry cure for a thick piece of meat, but you need to know what you are doing, and the curing process usually has to be done in stages. I personally find that when you can choose the dry cure method it produces better texture, and the final out come is just as moist as using a wet cure method.