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Basic Dry Cure for Bacon or Salmon

Monday, 18 March 2013

Description

This is a dry cure that can be used on about five pounds of pork bellies or fish such as salmon. Read more about making bacon in Mike Stines' article here.

Ingredients

At a glance
Cuisine
American
Cooking Method
No Cook
Meal/Course
Sauce/Marinade/Rub
Makes
Cure for five pounds of meat

2 1/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt
1 1/2 tablespoons granulated sugar
1 level teaspoon pink salt

Methods/steps

Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.

 

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