The basic cure for bacon is a mixture of sugar and salt; 1 # Kosher Salt, 1/2# Sugar, 10 teaspoons Pink Salt (TCM). Pink Salt or TCM (Tinted Cure Mix) is composed of 94% sodium chloride and 6%sodium nitrate. Basically it allows the meat to retain a pink hue, as opposed to grey, and eliminates any potential leftover bacteria. Cure the meat for three to five days, then smoke for three hours. Bacon has been made. It seems like a long time, but the actual physical labor involved is a mere hour or so. The mental labor of patience is the only real skill need to make bacon.
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