I just made a batch of bacon you can see in the thread below. I like it but I have to fry it on a low heat setting or it gets too bark. I used Bears recipe . Is it the brown sugar doing this and can I leave it out of the next batch?
I wouldn't leave out the brown sugar entirely. You'd end up with a salty product. The sugar balances the saltiness from the TQ. If anything you might just cut it in half. Of course you could leave it out, but I'd experiment reducing it before leaving it out completely.
I just made a batch of bacon you can see in the thread below. I like it but I have to fry it on a low heat setting or it gets too bark. I used Bears recipe . Is it the brown sugar doing this and can I leave it out of the next batch?