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/ArticlesIndex/nitritecuringcalculator.html 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