Just picked up 12lbs of "pre-bacon" from the butcher. Hoping it will thaw completely before I go to bed so I can get the cure on. My first attempt turned out OK, but I didn't alter the sugar cures recipe on the package at all. It just called for the cure only. It was kinda salty for my taste. I read on here about brown sugar and even maple syrup to mellow out the salt taste. Although I dont really understand the syrup technique, seems like it would block the smoke from getting in the meat. The butcher said to use one part cure and two parts brown sugar, sound right? Im not sure if I want to get too crazy with too many seasonings yet, I want to keep this as simple as I can and get good tasting bacon.
