Homemade Cure

Use this cure to make homemade bacon, ham, or sausage. This cure is for use as an equilibrium cure. It penetrates the meat at a rate of approximately 1 inch every 5 days.

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Course Breakfast, Dinner, Lunch

Cuisine American, BBQ

Servings

Equipment

Large Bowl
Airtight container to store cure A large used spice container works well

Ingredients

The Cure

400 grams Salt
200 grams Sugar
60 grams Pink Curing Salt
15 grams Garlic Powder
15 grams Coarse Ground Black Pepper (16 Mesh)
5 grams Sage

Instructions

Make the Cure

Mix all the cure ingredients together and store in an airtight container. You will have extra.

Keyword bacon, homemade bacon, homemade smoked bacon, smoked bacon

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