Finally got my pork belly curing time dialed in after six months of trial and error.

Switching from a wet brine to a dry cure with Prague Powder #1 for exactly 7 days in a 38-degree fridge gave me a consistent, firm texture and perfect salt level that my customers are actually asking for by name now, so what's your go-to method for bacon?

2 comments

2 Comments

william9175d ago

Wait, isn't Prague Powder #1 for stuff you cook, not for dry-cured bacon you eat without cooking?

terry_shah175d ago

Check the label on your Prague Powder container. Number 1 is for short cures where you cook the meat, like bacon you fry. Number 2 is for long, dry cures like salami or country ham you eat without cooking. Using the wrong one is a safety risk, so you gotta be sure.