The Measuring Spoon is your friend.
Measuring the correct amount of Bacon Cure #1 is very easy!
Measure out a level tablespoon full of Bacon Cure #1.
Use one level tablespoon per pound or 450 grams of meat.
For example, you have 2 kilos of pork belly, without the skin, that you want to turn into cured bacon. The 2 kilos equals 4.4 pounds, so use 4 tablespoons plus 1 and 1/4 teaspoons of Bacon Cure #1.
So for 450 grams, use 1 level tablespoon
and for 150 grams, use 1 level teaspoon
and for 50 grams, use 1/3 level teaspoon
It is very easy to get the right amount. Never use more than you need. Bacon Cure #1 is formulated to give you the right amount, a safe mixture of ingredients to cure bacon.
There is no sodium nitrate in Bacon Cure #1. Sodium Nitrate is used for air dried meats, such salami and other sausages and some types of ham. It is not used in making bacon whether dry cured or wet cured.
Other cuts than pork belly can be cured with Bacon Cure #1. It is easy to wet cure pork chops. Simply add one level cup per gallon of water, add any flavorings or spices, then add your pork chops. Soak for 2 days while storing in your refrigerator. Rinse off and you will have fantastic pork chops with a "hammy" flavor. How easy.
Do not boil or heat your brine water if using Bacon Cure #1. Heating will limit the effectiveness of the Bacon Cure #1 and it is already formulated to make it easy to dissolve in water.
As long as you know the weight of your meat, minus any bones or skin, it is easy to measure the correct amount of the Bacon Cure #1. Whether you cure pork belly bacon, pork loin bacon, pork chops, or other cuts of meat, Bacon Cure #1 is the simple effective solution!
What if you want to brine (wet cure) your bacon or pork chops?
Very very simple! Measure one level cup of Bacon Cure #1 for each gallon of water. That is the same as 3.78 liters or 3 3/4 liter bottles of water. You can add flavorings that you like. Pepper, bay leaf, whatever you enjoy.
For bacon, let it soak completely covered for 5 to 7 days.
For pork chops, soak them completely covered for 2 days.
Great flavor and longer storage life! But still, even cured, you need to keep your bacon or other meat in your refrigerator. Bacon Cure #1 is formulated to dissolve easily in water. Do not boil or heat the water to a high temperature, it will keep the cure from working effectively.
Bacon Cure #1 is intended for curing meat. While we formulate it for making great bacon, it can be used to cure other cuts of meat as well. Like all curing salt mixtures, it is not intended for direct consumption. Do not use it to salt your food. It must be used as directed, as a curing salt mixture and used in the correct proportion. Please keep it out of the hands of children. Read the instructions prior to using.