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Bacon curing concern - Page 2

post #21 of 22
Quote:
Originally Posted by swoodze View Post

Yeah I was reading the package and it does say its 6.25% nitrite. thanks for the info. It does help a lot.

Sean

You are welcome.....
post #22 of 22
I had this same problem with brine curing, not only bacon but any other meats I cured. I tried everything and finally solved the problem. I simply inject the cure between the fat layers. It's called stitching. I learned of the method from the university of North Carolina website on meat production but Stitching can be used in combination with dry curing. It a must for me when I dry cure hams as I want to get that cure next to the bone.
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