Back Bacon: Dry Cure Vs. Wet Cure

There's more than one way to smoke a loin, but does it make a difference? Here are two complete recipes for dry cured and wet cured back bacon.

Recipes:
Dry Cured Back Bacon
1.5 kg(3.3 lbs) Pork loin
45g(3Tbs) Plain salt
45g(3.5 Tbs)Sugar
4g Pink Cure #1*

Wet Cured Back Bacon
1.5 kg(3.3 lbs) Pork loin
1 liter(1 quart) Water
75g(5 Tbs Plain salt)
75g(5 Tbs Sugar)
6.6g Pink Cure #1*
1 teaspoon of cure weighs roughly 5g

This cure calculator will do the math for you: https://genuineideas.com/ArticlesInde...

Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/

Smoker: Smoke Hollow 44" gas smoker

Music:
www.epidemicsound.com