Can a rub be made into a cure?

[Darin Hearn]

I have been reading a lot about making buckboard bacon and I was wondering is it possible to take a BBQ rub and turn it into a cure? If it is possible how do you do it?

 

[K Kruger]

Yes. It is easiest if you make the rub without salt or sugar so that thise can be added separately in measured amounts. You'll need pink salt as well of course.

Then, it's a matter of figuring out the correct proportions of pink salt to salt, sugar, and the rub ingredients.

 

[John Mason]

With the pink salt or Prague powder #1 or Insta-cure #1, isn't the proportion of cure to lbs. of meat the important factor?

Trying to go from memory here, is it 1 ounce of #1 cure to 10 lbs of meat? Or 1 tsp per 10 lbs.

 

[K Kruger]

1oz/25lbs.

Yes, proportion is primary.

A scale that can accurately measure small quantities is best, rather than mixing by volume.

 

[tjkoko]

Get an OHAUS triple beam along with a set of standard weights. Never ever purchase a scale without standard weights. All chemists know about this fact. Get a set of standard weights to accompany your scale for I purchased an OHAUS that was off by a couple of grams in 10g. And thanks to the standard weights I was able to exchange it for something more accurate.

 

[Shawn W]

I make a flavored dry cure for Montreal Smoked Meat. Just sort of tried it. The only two things I paid attention to was curing salt and sugar in correct proportion and that enough of it was used for the weight of the meat.