Bacon 1# and 1 cup water = 8 oz. = 1.5 # total.... 1.1 grams per pound = 1.7 grams Prague #1...
But lets use grams....
454 grams bacon and 227 grams water = 681 grams...
Cure is added at 0.25%... .0025 x 681 = 1.7 grams cure... 2% salt = .02 x 681 = 13 grams salt.... 1% sugar 7 grams sugar...
That's my basic bacon recipe... Some folks like more salt... usually 2.25 to 2.5% salt... Try the first batch and you can adjust to personal taste in later batches...
Probably the most important thing is let it brine as long as you can so the sugar has time to penetrate the meat... Some folk cut that part short and the meat taste salty because the sugar didn't penetrate and counteract the salt... Stir occasionally... I would put in a zip bag and get rid of the air to keep it submerged... If you have several pounds of sliced, use the above recipe and add other stuff for flavor..
If you have really hard water, try using distilled water... 80¢ per gallon at W-mart... It won't impart any flavor into your finished product..
I would try the plain-Jane bacon and use that as a base to go by, before adding other spices and stuff... like, brown sugar, maple flavor, black pepper, garlic/onion etc....
They're uncured and sliced about 1/4-1/2" thick. Anyone got a thought on cooking these? I was thinking about doing them the way I do rib tips. Smoke em for a bit, then heap them onto some foil and wrap em up. Maybe with a little Lexington sauce, but I'm open to suggestions.
