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I have a 6-pound pork loin and wish to make some English style bacon.

Having looked on the Internet to determine the amount of Cure #1 I am still confused. The recipe I have is for a 2-pound pork loin and has the quantities of the ingredients as follows:

2lb pork loin
4 pints of water
½ cup kosher salt
¼ cup white sugar
¼ cup brown sugar
¾ oz. pink curing salt

Since I have three times them amount of meat that the recipe calls for, should I multiply the quantity of the ingredients by three, or is it more complicated than that?

Thanks,

Peter

Most quality British Bacon is dry cured. There is a tutorial for the dry cure here:

http://www.localfoodheroes.co.uk/?e=541

There are cure calculators linked from that document.

If you want to design your own cure, this calculator will help you to do it safely:

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

HTH

Phil

Thank you. You confirmed my suspicions.

wheels wrote:Most quality British Bacon is dry cured. There is a tutorial for the dry cure here:

http://www.localfoodheroes.co.uk/?e=541

There are cure calculators linked from that document.

If you want to design your own cure, this calculator will help you to do it safely:

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

HTH

Phil

Thanks for the information. I've not tried to dry cure before but this time I will.