Cures?

[bunnydude]

As I have been reading all the posts concerning curing bacon I would like to know if I use 1tsp. of Morton Tender Quick / pound of meat will that be the correct amount? ???

[acords]

If using a dry cure, I would use 1 TBSP per LB.

[Bad Flynch]

For my taste, one Tablespoon per pound is just fine. YMMV. It has been a while since I did that and at the time, I was making Honey Bacon. Honey Bacon is good stuff, but tends to burn easily because of excess sugar content.

[MallardWacker]

First of all...WELCOME BD.

If you get into this, I would recommend you going to Butcher-Packer.  They have a couple great dry cures that I have found to be the best when it comes to the amount of flavoring versus being salty.  Also I found that they lend them selves to be great for adding additional flavors like HONEY, Maple, and my favorite Jalapeno.

Keep us informed and have fun...

[coyote]

Good to see you posting Mallardwacker. :) I miss your input when your busy elsewhere.

        Coyote