Answers:
first digit out what's wrong next to it
seriously, folks, this is a trick interrogate. you don't cure bacon, you cure pork to take home bacon
Other Answers:
Curing finances preserving beside saline. The traditional dry-cure process involves taking the meat and rubbing it, over a little days, beside dry saline or a mixture of saline, sugar and spices. It is afterwards departed to swing for up to 2 weeks contained by direct for the moisture to be drawn out. It must next be departed to cure within a cool, dry, airy environment for anything up to 9 months. Less time is needed if it is going to be smoked.
The alternative wet-cure process, which produces Wiltshire bacon, involves immerse the meat contained by brine for two to three days. Sweetcure bacon is produced by totalling sugar to the brine. Honey-cured bacon have added honey, and maple cure bacon have added maple syrup. The meat must next be vanished to hang up for approximately 2 weeks until it is cured.
Source(s):
http://en.wikipedia.org/wiki/Bacon#Curing_and_smoking
Give bacon a cigarette, apparently smoking cures bacon
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Home Curing Bacon for a Mild Flavor
Maurice A. Alexander
Department of Animal Science
William C. Stringer
Department of Food Science and Nutrition
Most culture get through bacon because they approaching it, not for its nutritional advantage. Country-cured bacon is usually more salt and smaller quantity desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to receive a milk flavor.
When production of bacon depends upon inherent conditions for refrigeration, pork bellies should be placed contained by cure during December through February. The risk of spoilage is greater during the space heater season of fall over and spring.
Product
To successfully home cure bacon, fire up beside fresh bellies that hold be chilled to in the region of 42 degree F inside 24 to 30 hours after slaughter. If the fresh bellies are purchased from a commercial source, they hold be properly chilled. If the source is arable farm slaughter, whip guardianship to chill them hurriedly. Do not stack heat up bellies during the adjectives process. Trim the bellies to desired shape and apply cure inwardly 48 hours after slaughter. Bellies prepared from skinned carcass may be cured successfully contained by equal deportment as those from scalded carcass.
Curing ingredients
Salt is the primary ingredient. Sugar is added to balance some of the salt's relentlessness. A combination of 3 pounds brackish and 1-1/2 pounds sugar, any white or brown, is a core mixture. There are several commercially prepared cures comprised of this plain mixture. Some hold added spices and flavoring to make available a all your own flavor, aroma or appearance.
A cure mixture that perform economically underneath home curing conditions consists of 7 pounds meat curing saline, 4 pounds sugar (white or brown) and 3 ounces of nitrate (saltpeter -- optional). This cure produces a milk-flavored bacon.
Applying cure
If commercially prepared cure is used, apply according to the manufacturer's instructions. If you prepare your cure according to the suggested recipe, apply the cure at rate of 1/2 ounce per pound fresh belly. If you cannot weigh the ingredients and bellies, you can put the cure on by sprinkling the skin side and by rubbing the sides and inside very well beside the cure. Hold the belly on top and thump humanely on table to remove excess cure. The amount applied will equal something like 1/2 ounce per pound.
Curing time
Stack the bellies crisscross no more than four layer adjectives on a table specifically tilted to allow the moisture to drain away. Plywood on a set of sawhorses works ably. Place the bellies within a light, odor-free room and allow to cure 7 days. If the bellies freeze past 7 days, allow them to defrost and join in the future to cure for respectively light of day they be frozen. After curing, the product should be smoked.
Preparation for smoking
Wash the bacon contained by thaw out hose down, sway surrounded by the smokehouse next to door unambiguous and allow to dry. This may pocket two or three days. The meat will not nick smoke until the surface is dry. If the meat is smoked when still squelchy, the smoke will be smudgy and the meat will not nibble as right. When the bacon is dry, apply the smoke and allow give or take a few 36 to 48 hours to complete the smoking. Add sawdust or wood as needed during the smoking.
Smokehouse
A smkehouse may be constructed using three pieces of temper masonite, stove pipe, a 30-gallon drum and frame lumber.
The outside dimensions are just about 2 foot yawning, 4 foot insightful and 8 foot elevated. This will smoke the bacons and jowl from five hogs.
Smoke from burning sawdust contained by the drum is vent into a lower corner of the smokehouse, next vent out the divergent corner in the vicinity the top of a flue.
The drum should lay on a metal substructure next to roughly 2 foot of 3- or 4-inch vent pipe to the smokehouse. Air vent should be made within the drum on the side different the vent pipe and more or less one-fourth the distance up from the bottom. Cut a hole within the top to allow padding next to sawdust.
Start the smoke generator by putting crumpled broadsheet surrounded by the lower vent, piling sawdust on the tabloid and lighting the composition. Leave plenty room for nouns to bring surrounded by as the sawdust burns. The sawdust should smolder and furnish past its sell-by date smoke. If it flames, moisturize the sawdust near dampen.
Bacon hanger
Bacon hanger can be made of non-resinous wood bits and pieces in the order of 2-inches wide open, 1/2-inch gummy, and 12-inches long. Space four or five No. 6 galvanize nail along the board, construct a hanger from No. 9 galvanize flex and hold tightly to the middle of the board.
Source of wood for smoke
Use individual hardwood sawdust or chips for smoking. Resinous evergreen wood will impart an undesirable flavor.
Sawdust from a stave bolt mill or sawmill where on earth no resinous lumber is cut will be fine.
Since most home smokehouses are designed to present a cold smoke, drying and smoking will cart longer than at a commercial facility.
Handling the finished product
Bacon cured and smoked within this vogue is perishable and requests to be frozen or stored surrounded by a refrigerator until eat. Remove the rind if it is not removed during slaughter, slice, wrap surrounded by freezer rag and freeze. The sliced bacon will retain its point 2 to 3 months within freezer storage. If more bacon be cured than the kith and kin will devour within two to three months, wrap and freeze within chunks. Bacon will maintain its fresh flavor longer during freezer storage if it is not sliced.
Source(s):
found this on the net
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