A complete cure for hams, bacon and turkey. Contains cane, brown and maple sugars.
- Use 1.75 lbs. to 1 Gallon water.
Salt, Sugar, Brown Sugar, Sodium Nitrite (.84%), Maple Syrup.
You will need:
Suggested Procedure: Mix thoroughly. In the absence of a salometer an egg will float in the proper mixture.
Cover Pickling Procedure: Inject bellies (8-10% of gross weight) with above solution with a hand or electric brine pump. Place bellies in plastic or stainless steel lugs and submerge in same solution cover pickling solution (add weight to keep submerged). Cure 4-6 days. Remove from cure and wash thoroughly in warm water. Let product dry for several hours before smoking.
Smoking Procedure: Preheat smoker to 100 degrees with damper 3/4 open; hang bellies on bacon combs or hangers (no parts touching). Add 2/3 pan moistened sawdust. Increase thermostat to 100 degrees F and smoke for 5 hours. Increase thermostat to 130 degrees F and add another 2/3 pan of moistened sawdust. Smoke for 5 hours and remove sawdust pan. Then close dampers. Increase thermostat to 170 degrees F. Run until internal temperature reaches 140 degrees F. Turn off the thermostat. Remove to cooler for 10-12 hours before slicing.