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In order to work as intended, pickling/canning salt, or something very similar, must be used (non-iodized table salt may work), and yes, 2 ounces of Cure#1 cures 50 pounds of meat. My cure mix is used at a rate of 1 tablespoon (1/2 ounce) of cure mix per pound of whole cuts. 17.5 ounces salt +...

I remove it before curing because the sticky protein exudate will help hold the roll together. ~Martin

Cool! ~Martin

I hope there isn't a problem with me posting the link. There's no advertising on my site and I don't benefit in any other way. http://www.diggingdogfarm.com/page2.html ~Martin

The center of the bacon is cut from the neck end of the butt, completely opposite the bone, cured, then rolled and tied. Size of the finished bacon depends on the size of the butt, the one pictured is about 5 inches, center portion about 3.5 inches. ~Martin

It is basically the coppa surrounded by the fat cap. Smoke can certainly be applied much earlier if you want a smokier bacon. ~Martin

Looks good to me too. ~Martin

I've made this for years. I cut out the well marbled top (neck) end of the pork butt and reserve the fat cap. My cure recipe is inspired by Morton's Tender Quick (but with nitrite only) so that the cure is super easy to use....use one tablespoon per pound of meat (whole cuts)....no...

Yep, the pic above looks very representative. It's become our go-to steak because it's cheap and good, we have them about every 10 days to 2 weeks and have for years. I've never had a tough one, I look them over real close and pick the ones with the most marbling. I tie string around mine to...

I've done a lot of work with equilibrium brining and came up with my own definition to, hopefully, make it easier to understand for those new to the idea. Equilibrium brining is a method of brining that makes it impossible to over-salt or over-cure meat when using a reasonable percentage of...

Morton Sugar Cure Plain can be used interchangeably With Morton Tender Quick measure for measure. Morton Sugar Cure Smoke Flavored is a totally different product and can NOT be used interchangeably with Morton Tender Quick. Morton Sugar Cure Smoke Flavored contains only nitrate, no nitrite, and...

Here's my MTQ alternative: All-Purpose Cure Mix 17.5 oz canning/pickling salt 5.5 oz granulated sugar 2 oz cure #1 This can be used at the same rate as Morton's Tender Quick, 1 tablespoon (14 grams) of mix per pound of whole cuts. It's essential to use pickling salt so that the salt, sugar...