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Basic Dry Cure for Bacon or Salmon

Monday, 18 March 2013


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.


At a glance
Cooking Method
No Cook
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


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


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