Tweet
Hi All,
I want to make my first CB and have been reading allt he past posts along with Ryteck's book and Warren Anderson's book too.
One thing I don't understand from all my reading is how long to cure? THere is much conflicting information, or I just don't understand what to do.
Some sources say 5 to 7 days and others say the curing time depends on the thickest part of the meat; then allow 7 days of curing for every inch of meat.
?
So, I'll try to be specific; if I am dry curing with prauge powder #1 in the cure, and the meat is 2 inches thick at the thickest point. How long should I cure the bacon? Two weeks? That doesn't seem right. Some sources say not to brine longer than 8 days, again, all this is very confusing to me.
Or, should I do a wet cure, or wet cure and inject?
Thanks,
Mo
I want to make my first CB and have been reading allt he past posts along with Ryteck's book and Warren Anderson's book too.
One thing I don't understand from all my reading is how long to cure? THere is much conflicting information, or I just don't understand what to do.
Some sources say 5 to 7 days and others say the curing time depends on the thickest part of the meat; then allow 7 days of curing for every inch of meat.
?
So, I'll try to be specific; if I am dry curing with prauge powder #1 in the cure, and the meat is 2 inches thick at the thickest point. How long should I cure the bacon? Two weeks? That doesn't seem right. Some sources say not to brine longer than 8 days, again, all this is very confusing to me.
Or, should I do a wet cure, or wet cure and inject?
Thanks,
Mo
![](http://weathersticker.wunderground.com/weathersticker/bigwx_cond/language/www/US/CA/Apple_Valley.gif")
Comment