This course looks awesome and I’m really interested in it. But there’s one way to work out exactly how much curing salt for dry curing or wet brining cures. var type = document.querySelector('input[name="calctype"]:checked').value; else if (unit === "g") weight = weight / 1000; Loins and bacon. document.getElementById('calcerror').innerHTML = ""; August 26, 2014. const poundsPerKg = 2.2046226218; I am trying to make Canadian Bacon. Pink salt, also known as curing salt No. http://barbecuebible.com/recipe/8-steps-making-bacon-home/, http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html, http://meatsafety.org/ht/d/sp/i/26023/pid/26023, http://healthyeating.sfgate.com/harmful-effect-sodium-nitrite-food-11184.html, http://www.splendidtable.org/recipes/curing-your-own-bacon, http://www.foodnetwork.com/recipes/homemade-bacon.html, http://essentialstuff.org/index.php/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index, consider supporting our work with a contribution to wikiHow. So I created this tool/calculator to easily work out the amounts for you (well it was my awesome brother coding Mathematician Mike D). Turned out great!". This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. It’s what’s responsible for the bright color and piquant bacony flavor. The amount of pink curing salt for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). If you wish to do this, be sure to tell your butcher to save the skin if you have them slice the skin off for you. You don’t have to use it, but your bacon will turn … Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. Once a pork belly is cured, it can be sliced up as is for immediate cooking, or it can be smoked whole for added flavor. It is 93.75 percent table salt and 6.25 percent sodium nitrite. It summarizes dozens of my blog posts but also adds the latest from product reviews and new designs I’ve seen. Guys I know make wet brines from tender quick, for wet brining bacon for instance. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. You can Wet Equilibrium Brine any of the Above Methods as well. Here is a page I wrote with some digital scales I can recommend. I’ve been chasing that smell throughout Canada the last 40 years with little but fantastic success when found. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. % of people told us that this article helped them. The USDA recommends using one ounce of curing salt per quart of water. Do you use the same amount of Prague powder? I already make my own bacon and sausages and I’m hoping to expand my horizons. By using this service, some information may be shared with YouTube. It won’t overdo the saltiness! For a meatier bacon, ask for meat that covered the hog's spare ribs. He has Mangalitsa pigs under his wing along with much more. Last year I was very lucky to have had 3 months driving across Italy learning, drinking and eating! You will then add 0.25% of the meat weight of Pink Curing salt No. rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; I will put in the fridge overnight. Picture the incarnadine color of corned beef and pastrami. However, you can make a stronger brine if you like your meat very salty. Tom. So much to read here, I appreciate it. Will let you know how the pinnekjott goes 6/7weeks function rounddp(x,digits) { How long should I be able to keep the jerky in refrigerated? It’s hard to find true old school dry sausage or salami or meats in general made the way it was back then. You would nee dot break down the animal to dry cure. It is used at a … The salt, sugar and seasonings make up the bacon cure. 2 (Over 30 Days Curing). For a quicker chill, set the container inside the fridge wherever it is coldest. To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. The salt draws out the water in the meat and performs the actual curing and the sugar cuts the salty flavour so that the finished bacon is edible. Just to clarify. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. Feedback for the course has been overwhelmingly positive - I think it's the most comprehensive whole muscle meat curing charcuterie course on the internet! European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. Usage of Curing Salts. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other. You can also use celery powder as a curing agent. I am more into my biltong nowadays 2. rounddp(amount * 1000,2) + " g or " + Now add a generous amount of cure to the flesh side which is facing up. Some confusion here with dry and wet. Salt Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. var amount = pct * weight / 100; // kg We use cookies to make wikiHow great. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. By signing up you are agreeing to receive emails according to our privacy policy. Thanks again, Goose. Plus you get consistency in repeating recipes and your spice profiles. Great article. var weight = document.getElementById('calcweight').value; document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! For a fattier bacon, ask for meat that came from the hog's belly and/or chest. Dry Cure for Bacon. of salt/4 ½ gallon of water = 66 degrees brine. Here is some more info I wrote on curing salt 🙂, Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? rounddp(amount * poundsPerKg * 16,3) + " oz"; The following recipe is enough cure for 5-6 pounds, if you buy a whole pork belly, just separate it into two, more or less equal, pieces. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). The owner of an 85,000 a year Parma Ham factory (mid-sized out of 150 producers around Parma) I visited, said 2-3% of his hams are waste every year. I've made an online video course on 'whole muscle meat curing', it's rather rich in detail. if (type === "brining") { For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. This method is much slower than pumping, so it’s rarely used nowadays. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. if (isNaN(weight)) { for (var i = 1; i <= 2;i ++) { // curing Thanks to all authors for creating a page that has been read 62,117 times. It’s the ratio of 0.25% pink curing salt to the total weight of the meat. Mix everything together and then rub your cure onto the outside of the bacon. (here is a link to a few) Due to the variations with hand salting, that’s about 2,550 Parma Hams a year in the rubbish bin. Mix together until dissolved. Curing is part art and part science. But this is a guide to equilibrium curing here is a write up about it, hope this helps. SaveIf you only care about how to use curing salts feel free to skip ahead. Drop in the pork belly and make sure it stays submerged. Nowadays it is almost impossible to obtain pure nitrates/nitrites and premixed nitrite cures (Cure 1, Cure 2) are offered instead. Turn the bacon over every day in the liquid that will accumulate in the dish. } Bacon is cured in … } And that what the goal. var mlpergallon = 3785.41; Then I've got special recipes (like my secret juniper & garlic bacon recipe) and an easy auto calc spreadsheet with all the recipes provided. Best for hams and shoulders. However, curing the meat yourself allows you to omit sodium nitrites if desired, as well as tailor the flavor to your exact preferences! Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. Whether it’s bacon or pastrami, this was a game-changer so that’s why I decided to come up with this helpful calculator. From there, put your meat in the refrigerator and let the curing process take place. My first use of Saltpetre, so the calculator was a great help. It says .25% but i used your calculator and it does .35% fir some reason, is that an unsafe amount since i already have it curing? My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. I've been curing bacon for a couple months, while some bellies have come out ok, Overall, it's been very, very salty. I use a 1:1 ratio of salt … The rich hammy flavor of bacon, prosciutto, and jamon serrano.The complex umami flavors, not to mention the remarkable shelf life of … This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure. % "I used this information to cure bacon for the first time. US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. Equilibrium Wet Brining This calculation can be done manually, and I used to do it that way for many years. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Even this basic recipe can be altered to suit your tastes by exploring the effects of different types of sugar, salt, and pepper. But many use weighed amounts of salt over the whole pork leg anyway. Meat Weight Pink Salt. of salt/5 gallons of water = 61 degrees brine. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. Always follow proven jerky recipes is how I roll. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). Bacon slabs cured with nitrites will last 4 to 6 weeks in the refrigerator and 3 months in the freezer. ie. The meat is then left to cure. Learn more... Curing bacon yourself might seem like a lot of labor when you can just go to the supermarket and pick up a package that is ready to cook as is. 1. My favourite so far by Tom Adams / Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. Any honey will do, but chestnut honey works particularly well here. } else { It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT. 5-pound slab of pork belly for bacon 1.134g per pound of meat 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly I would highly recommend that you get a precision’s digital scales to do this method. 1 = 22.5 grams of pink curing salt, So for % of spices or sugar, you add this on top the above, say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items. document.getElementById('calcoutwater').innerHTML = Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. This time I tried a wet brine and reduced the salt. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Check out a little video I did and more info on the course page, You really need accurate digital scales with equilibrium curing, the whole point is consistent salt flavor and also consistent meat curing results. document.getElementById('calcwaterrow').style.display = ''; Nice one, sounds like fun and some progress into this craft! This is probably too much for an average pork belly, but you can store any of the leftover curing mixture in an airtight jar or zip-top bag. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. Specifically a level teaspoon is meant to be =4.2g.  There are affiliate programs and is compensated for referring traffic and business to these companies. Pink salt is a special curing salt that includes sodium nitrite. // salt is always 2.5g per kg Thanks, appreciated, I am beavering away and getting it complete! Include your email address to get a message when this question is answered. Pink Curing Salt var pct = document.getElementById('calcin' + i).value; The biggest challenge for most people when they use this method is that the digital scales or even analog scales do not have the level of accuracy or precision to work out the precise amount to 2 decimal places or 1 decimal place. After 7 days, inspect your bacon. Method After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. (here is a link to a few). Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. So general and broad I cant really provide detail Brian. I always find dry curing will create more depth of flavor, especially with the spices and flavors you use. I don’t use tender quick, because I don’t know how much sugar is in it exactly. But if you want a more consistent outcome at home the below should help. 1.5 teaspoons pink salt (cure also known as Prague Powder or Instacure #1, available at most butcher shops) 1/2 cup kosher salt. 🙂 Later 2020, don’t want to rush it – want an epic guide! After the application, place meat into a plastic food storage bag and tightly seal. (Tool & Calculator), 5.67 grams of pink curing salt for 5 pounds of pork belly, Whole Muscle Charcuterie Online Meat Curing Course - Click Here, http://www.britishbutcher.co.uk/Page-114-Curing.html, http://ruhlman.com/2016/04/11/bacon-time/, https://honest-food.net/duck-or-goose-jerky/, guide to equilibrium curing here is a write up, Under 30 Dry Cure – Pink Curing Salt No. now the answer is correct for .25% but the 2.5% is not, somewhat confusing if a person was not paying close attention they would put way to much cure. I added a 1/2 to 1 inch layer on top. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. But some people prefer wet or dry. Curing salts cannot be substituted for regular salt in other food recipes. Also known as Insta Cure, DQ Pink Curing Salt, and Sel Rose, Prague Powder is a key ingredient in most cured meats. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. window.onload = function() { On your equilibrium calculator, the option on the meat weight is in either pounds or kilo grams, I believe that’s a typo. For starters, this salt-free bacon is quick — it only takes a little over an hour to make which is way less time than a real curing process for traditional bacon. We cannot recommend Morton Tender Quick for use with pork belly or bacon. The seasonings can be anything, in this recipe I use chili and garlic. Hi Donna, I don’t work with cups since its inaccurate vs weight – for meat curing (dry cured salami etc) not fresh sausage it makes is more accurate and more consistent. Have you checked out the booklet and course? For either Pink Curing Salt No.1 or No.2 (same percentages of pink curing salt anyway). 1/2 cup dark brown sugar But how many people use accurate level teaspoons, since teaspoon vary a lot also. Thanks! on how much curing salt per pond of meat it says to use .25% down on the chart it shows 2.5%. Incredible! Easy and great results. 5 kilograms (5,000g) of pork belly for bacon in a wet brine, Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g, If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people), 2.25% sea salt x 9,000 = 202.5g of salt for the brine, 0.25% Pink Curing Salt No. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Ingredients for Basic Cure (for 5-lb. Calculations Always motivating to get such top notch replies about the content. All the best, Tom. How do I calculate the amount of Prague powder #1? there is a wet brining and a dry curing amount on this calculator, you must have had wet brining selected since the water added dilutes the cure slightly. function docalc() { Always keep meat refrigerated (36° to 40°F) while curing. Home cured bacon begins with the making of the cure. I have started making my own beef jerky and don’t want to give my friends botulism or cancer. The discarded skin can be cooked on its own, either by grilling or deep-frying. 8 lbs. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. of salt/5 ½ gallon of water = 57 degrees brine. Also bundled with this online course, a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). They use 50 grams of tendequick per 1 Liter of water. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different volumes. Equilibrium Dry Curing document.getElementById('calcwaterrow').style.display = 'none'; } A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Last Updated: November 18, 2020 Remember to hit all the creases with the cure. 8 lbs. lb Tom sprang to fame with “Pitt Cue” which alas no more. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. How to Know When Meat Is Finished Curing? return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. } else { If you are cooking it or smoking it until it is cooked that is very different to dry curing! in your bacon! Get Homemade Bacon Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. wikiHow is where trusted research and expert knowledge come together. pork belly). Dry Curing. There are two types. or You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! This article has been viewed 62,117 times. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. g // and add the weight of the water Jerky is different to Dry Curing Meat for long periods of time. 1 (, Over 30 Dry Cure – Pink Curing Salt No. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. So when you are saying, making some dry-cured equilibrium curing style bacon, you will have a base salt amount of say 1.5% – 2.5% of kosher salt or sea salt. There are 13 references cited in this article, which can be found at the bottom of the page. This is my second make your own bacon video. docalc(); If you are keen – please fill in the details below it will be out very soon. If brining, it’s a base of 40% water ratio to the weight ie. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. // If brining, add the weight of the water How Much Curing Salt Per Pound or Kilogram of Meat? The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. Be aware, though, that such alternatives do contain sodium. "; If you’re looking to cure your own meats using pink curing salt, or Prague powder, Anthony’s Goods carries a 2lb bag of Pink Curing Salt #1 that is verified gluten-free and batch tested for perfection. My sausage recipe calls for 1/4 cup of curing salt. I think the confusion comes from the directions on a lot of pink curing salt, which talks about it in commercial quantities and apply to commercial methods. var errorMsg = null; 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. To do this, combine the weight of the meat and the weight of the water, then add 2% of that weight in salt, and 0.25% pink salt, in addition to aromatics. 5 pound piece of pork belly, skin on or off, your choice. Keep the refrigerator's temperature at 40 degrees Fahrenheit and let the pork belly sit until its core temperature drops to 42 degrees, which will help kill bacteria. This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. // convert weight to kg Thanks again for the site. Take wikiHow’s Wine Course and drink wine like an expert. I can’t find curing salt, so I purchased Prague powder. kg One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. I used a plastic container filled with water to weigh mine down. It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. 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