Sort ingredients
pakman62
QR Code
Listen
PdfTrim meat and remove skin if necessary.
Place meat in a non-reactive container and coat with a thick layer of cure on all sides.
Rub cure in deep, adding cure as necessary.
Place meat in a ziplock or vacuum sealed bag and place in the fridge for at least 7 days. Flipping daily to spread the juices. The thicker the meat, the longer it must cure.
This makes about 725g of cure. ¼ to ⅓ cups should be enough to cure approx. 5 lbs of bacon.