I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for.
I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at what stage? Or, should I use a dry curing process if I want to add molasse, maple or honey?
Also, how much of it would you use? Is it possible to overdo it with any of those items?