- Apr 11, 2013
- 4
- 10
I'd love to hear from the experts if you have experimented with making bacon without the curing salt # 1, saltpeter, quick cure or whatever you would like to call it.
I am aware that there may be risks involved but would like to hear some opinions on it and even some recipes or proven ways that some of the members have made it.
I have heard of some butchers making a wet cure with just salt, sugar and water, and then smoking a bit longer and at a slightly higher temperature. I've also heard of a wet cure with just salt and water.
I do apologize if some of this has been discussed and posted on before (and I'm assuming it has) but it would take me days to read through all the posts about making bacon.
Thanks in advance,
Ray
I am aware that there may be risks involved but would like to hear some opinions on it and even some recipes or proven ways that some of the members have made it.
I have heard of some butchers making a wet cure with just salt, sugar and water, and then smoking a bit longer and at a slightly higher temperature. I've also heard of a wet cure with just salt and water.
I do apologize if some of this has been discussed and posted on before (and I'm assuming it has) but it would take me days to read through all the posts about making bacon.
Thanks in advance,
Ray