Curing bacon, wet cure

Meat Processing
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  • H

    Got 50 lbs bacon, going to use Blue ribbon maple bacon wet cure. Recipe says 2# of cure per 100# bellies, but only 1 gal water, not enough water to cover bacon. Not sure how to adjust . Any suggestions. Curing bacon in sealable 5 gal buckets.

    Austin 1 Reply 0
  • Austin
    Team Orange Walton's Employee Admin

    hambone
    I will go through and update our cure recipes with some more information to help make this a little more clear.
    That instruction is really better suited for injecting bacon.
    If you want to submerge, soak, and brine the bacon with a cover brine, we recommend using 1 lb of cure per 1 gallon of water for that cover solution.

    Let me know if I can help out any more!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

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