Here's what I've been doing for many years for back bacon.
2l water
200ml sugar
120ml rock salt
30ml cure #1
Makes enough brine to cure 1 pork loin cut in half and placed in 2 seperate Tupperwares. In the fridge, turn twice a day, total cure time 4 full days. Perfect every time smoked or otherwise.
__________________
Former Ford Fan
|