Len Dennis
TVWBB Diamond Member
This has been done to death (and I searched TVWBB and found the same info) and I take it as a given that we use 1 teasp (about 6 gm) of #1 cure per 5 lb of raw meat (call it pink salt, whatever).
Just got Raichlen's "Project Smoke" for Christmas. There are lots of good lookin' recipes in there including ones for making regular and back bacon.
His regular bacon recipes (dry rub in a bag with other spices) calls for 2 teasp for 3 to 3 1/2lb belly (shouldn't this be a max of ~ .5t per the "calculator" ?)--maybe a bit more
His back bacon recipe calls for 2 teasp in 2 (U.S.) qt of water and 2.5 to 3 lb loin which again should be about .5 tsp. per the "calculator") (the "other site" even calculates it at .5 tsp).
so 4X recommended in both cases.
These have to have been proof-read but really. Am I reading his recipes incorrectly?
This is for reg bacon:
Just got Raichlen's "Project Smoke" for Christmas. There are lots of good lookin' recipes in there including ones for making regular and back bacon.
His regular bacon recipes (dry rub in a bag with other spices) calls for 2 teasp for 3 to 3 1/2lb belly (shouldn't this be a max of ~ .5t per the "calculator" ?)--maybe a bit more
His back bacon recipe calls for 2 teasp in 2 (U.S.) qt of water and 2.5 to 3 lb loin which again should be about .5 tsp. per the "calculator") (the "other site" even calculates it at .5 tsp).
so 4X recommended in both cases.
These have to have been proof-read but really. Am I reading his recipes incorrectly?
This is for reg bacon:
![20170129_161647_zpsowzb9ddi.jpg](http://img.photobucket.com/albums/v37/voyager_663rd/20170129_161647_zpsowzb9ddi.jpg)
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