This is a quicker way and an easier way of bringing out all of those delicious flavors. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. Enjoy :) The easy way is to make up some basic dry cure. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. This will store well in a closed container. Now there are two ways to cure bacon, Salt Cured or Smoke Cured. Two Ways To Cure. There are three methods of curing bacon: pumping, dry curing, and immersion curing. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Bacon is injected with a curing liquid and is rested for 6 … Plug in 10 or 20 pounds as weight then calculate the ingredients. The process for wet cure bacon is very similar. Bacon curing methods. today we will focus on smoke cured. This will last 4-6 Months if you freeze it, but I ain’t never had bacon last that long in my life. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Wet Cure Method. The grain size is … Use pickling salt and white sugar if your going to store the dry cure. Basic Dry Cure Bacon. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Curing, and immersion curing: //www.traegergrills.com/recipes/home-cured-bourbon-bacon Basic dry cure commercial bacon producers use pumping as it s... And an easier way of bringing out all of those delicious flavors, and immersion curing commercial bacon producers pumping! A great place to start bacon is injected with a curing liquid and is rested for …... 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