Homemade Bacon Dry Cure

Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. The Ancient Romans borrowed much of the salt curing process from the Greeks but soon adapted it to their tastes.

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Dont lose sleep about the curing times.

Homemade bacon dry cure. Dry cured ham particularly from the shoulder was especially prized. I use two methods of dry curing saltbox saturation or equilibrium curing. Use pickling salt and white sugar if your going to store the dry cure.

So for a piece of supermarket belly like ours about 1½ 39mm inches deep thats going to be 3 days 2 days 5 days total. Welcome Black Sheep Bacon The Roman Empire. The standard advice is to cure the meat for 1 day for each ½ inch 13mm of thickness plus two days.

Rub the cure on. The grain size is about the same so it will stay mixed well in storage. Salt Box rubbing salt in and leave it in a tray or putting in a bag to absorb salt and extract moisture.

Wet Curing In short dry curing is a direct application of the salt cure mixture with no waterliquid. In the centuries that followed some meats were cured with salt first then smoked to add additional flavor.

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