1 TBS of Tenderquick PER pound of bacon mixed with
1 tsp of the sugar PER pound of bacon..
1 1/2 tsp of cayenne
1 TBS of garlic powder
1 TBS of onion powder
1 TBS of cracked black pepper
I mix the spices well.....
Rub the cure into the meat on both sides...making sure I get the edges too. Then I pick up the bacon slab and shake off any excess.....
This second slab of bacon is getting a simple cure of Tenderquick, turbinado sugar and black pepper.... I use..
1 TBS of tenderquick PER pound of bacon
1 tsp of sugar PER pound of bacon and
1 single TBS of cracked black pepper
After rubbing the slabs with cure and shaking off any excess, I tightly wrap each one separately in plastic wrap...removing any air bubbles. I place the bacon in a container to catch any drips. Then set into my fridge for the next 6 to 7 days to cure.
For my loin or canadian bacon, I am using a brine cure...
I am using tenderquick/water brine with...
10 cloves of garlic
1 medium onion, sliced
1 TBS of red pepper flakes
1 TBS of black peppercorns
and 1TBS of dried basil
Make sure they will stay submerged... then cover and place them into my fridge to cure for about 6 to 7 days.
Hopefully, I will post the results in a week or so. :)
MORE INFO ON BACON