does anyone have a recipe for making bacon cure using readly available ingredients?

Question

I have access to a smoker and wish to make and smoke my own bacon and hams. I have seen some usa websites and they have some recipes using salt petre/ prague powder. I have been told that you cannot buy this in australia ( my local Butcher) I successfully smoke my own fish just using a salt/sugar cure and have a brine pump would the salt/sugar cure be ok for bacon/ham.
Thanks
Ray

Answer 1

I eat kosher.

Answer 2

Salt petre is available ,its called quick cure.dont use too much though as its also a poison.
If you mix salt and water untill no more salt will disolve in to it thats called brine which is best for preserving but is a bit salty if you are just going for taste.So mix half brine and half fresh water.then add a bit of salt petre,about a teaspoonful per 40 litres of the brine mix.
Sugar can be added but it makes things stick to the pan when cooking.

Answer 3

For each hundred pounds of ham: Make a pickling brine of ten pounds of salt, two pounds of brown sugar, two ounces of salt peter, one ounce of red pepper. About 4 gallons of water or just enough to cover the hams.
First rub hams with common salt and lay them in a tub. Then take the above ingredients, put them into a vessel over the fire and heat it hot, stirring it often.

Remove all the scum, allow to boil 10 minutes. Let cool, pour over the hams, after laying in this brine 5 or 6 weeks. Take out. Hang up to drain. Wipe well. Then smoke with hickory from 2 to 3 weeks. Pieces of bacon in the brine should only be left in for 2 weeks.