I make 4 pounds of back loin into bacon. I used 4 table spoons of cure #1 and 4 teaspoons of sugar as a rub. I then put them into a ziplock bag and poured maple syrup over it. left it in fridge for 6 days. It is in the smoker now. going to smoke for 3 hours till internal temp is 152. is this safe to eat? will It be too salty? any other info would be great. thanks Brett
too much cure #1 what to do?
SmokingMeatForums.com Top Picks
- 9,328 Posts. Joined 4/2013
- Location: South Louisiana, on the Mississippi
- Points: 1680
- Select All Posts By This User
Don't worry, there is a reason it required no discussion. You are not the only person to misread a recipe. You should have seen my experiment with Salt Peter, long before I knew of here or anywhere else to assist me. I knew I needed a quick cure to be save, just not the right way to do it. LOL My brisket was grey!