Posted 7/22/2017 19:41 (#6142803 - in reply to #6142704) Subject: RE: Curing your own bacon
Northern Nebraska
I wet cure. 8 days in brine, hang dry one day under 40°, smoke under 90° until amber colored. 1cup canning salt, 1 cup white sugar, 1 cup brown sugar, 1tbsp pink cure #1 to one gallon of water.