Spray Injection Cured Bacon

Serves:

Ingredients:

5 ga Ice water 38-40 degrees F
2 lb Sugar
1 lb Cure
7 1/2 lb Salt *

Method:

Ingredients for 100 lbs * Or enough to make a 75 degrees salinometer Bellies should be chilled to 38-40 degrees F before pumping.
Dissolve all the ingredients in the water very well.
Use this brine to pump 8% of the green weight of the bellies.
Bellies are then placed into a container skin side down one on top of the other.
Be sure container has a drain in the bottom to allow curing excess solution to drain out.
Cover with wax paper and remove to 38-48 degrees F cooler for 4 to 5 days before smoking.
Bellies are removed from cooler and washed with a hot water shower using a fiber brush.
DO NOT SOAK .
Remove to a preheated smokehouse at 135 degrees F.
Dampers wide open, and start smoking.
After the surface of the bacon has become partially dry, close the dampers to 1/4 open and hold at 135 degrees until 127 - 128 degrees F.
is obtained internally.
Reduce smokehouse temperature and hold bacon until desired color is obtained.
Remove to cooler and hold overnight before slicing.
NOTE: You may lower the salt content of the above formula if a less salty bacon is desired.
**They show the injector as being what looks like five heavy needles connected to a hose that pumps the solution into the meat.