For a dry cure bacon, use 22g salt, 10g sugar and 3.2g PP#1 per 1000g (1kg) of pork belly. Cure 10-14 days, turning daily. Rest uncovered in a refrigerator to desiccate for up to 48 hours before smoking. Surface should feel papery or leathery.

Gross ratios by weight of meat

• 2.2% Salt
• 1% Sugar
• 0.32% PP#1

Baker’s ratios by weight of salt. Add cure to meat at 3.5% by weight of meat.

• 100% Salt
• 68% Sugar
• 15% PP#1

Smoke at 180°F over hardwood to an internal temperature of 145°F, about 3 hours.