Just picked up a belly and am going to make some bacon and have a couple of questions.
1. Is cure #1 sutible for making bacon with? With respect to TQ. (In thier proper proportions)
2. Was wanting to do some in a maple/brown sugar flavor. I have some 100% pure maple syrup. How do I get the flavors well into the meat after curing?
1. Is cure #1 sutible for making bacon with? With respect to TQ. (In thier proper proportions)
2. Was wanting to do some in a maple/brown sugar flavor. I have some 100% pure maple syrup. How do I get the flavors well into the meat after curing?