OK, here's my new plan for ground and formed bacon.
About a three pound chuck steak
About two pounds of pork butt
This will all total out to five pounds
I have rounded these numbers a little
Cure #1 4.35 grams .2 oz
Salt 52.6 grams 2 oz
Brown sugar 22.68 grams .8 oz
NFDM .5 cup
Honey or maple syrup .25 cup
This will be brought to a fully cooked temperature in the smoker.
Some of this will definitely be fried.
First thing, is this safe, did I do the math correctly?
Secondly do you think the taste will be ok?
If anyone has any suggestions on other spices to add
I would like to hear them too.
Thanks everyone for the help with this
Edited by Gearjammer - 9/23/16 at 4:37am