6% brine for bacon

6 l brine container

Pr. 1 liter (1000 g) of water:

  • 54 g normal salt
  • 6 g cure #1
  • 40 g brown sugar
  • 4 whole black pepper
  • 1 bay leaf
  • 2 dried juniper berries

Boil all the ingredients in 400 g of water (4 dl) a few minuttes take it of the heat and add 600 g of ice to cool it instant.

When you add your meat to a brine it should be around 5C (refridgerator).