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
Cure for five pounds of meat
2 1/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt
Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.