I am interested in making belly and canadian bacon. From all the reading and research I have done, I can only find the maximum ppm limits for nitrite. I have read the USDA handbook and read numerous posts, but I can not find anything that provide a guideline for the recommended minimums.
I want to try wet and dry curing both the belly and loin. Can anyone provide any direction on the minimum ppm nitrate amount I can do that is still safe for a dry and a wet cure for both types of bacon.
I have cure#1 and plan on using DiggingDogFarm's Cure Calculator.
Thanks,
BoB
I want to try wet and dry curing both the belly and loin. Can anyone provide any direction on the minimum ppm nitrate amount I can do that is still safe for a dry and a wet cure for both types of bacon.
I have cure#1 and plan on using DiggingDogFarm's Cure Calculator.
Thanks,
BoB