Hi ev1. New to these forums but not new to dry curing bacon and smoking. Apologies if this question does not belong here. In my country, it is traditional (and a dying art) to cure bacon, pork loin and sausage meat in dry red wine, salt, crushed dry coriander and lots of coarse salt. (No prague powder). After a number of days in the brine, they were smoked using traditional aromatics. The traditional way was too time consuming and there are wildly varying recipes. My question: can you point me to the right direction in trying to replicate this? For example, a 2kg bacon in 1lt wine, so 3kg in total.... how much salt, and prague powder would I safely use and how many days would it need to cure? Would you recommend Pops cure? My plan is to cure it, dry it, roll it in crushed dry coriander and smoke it but as I said it is my first wet cure attempt and I want to feel safe with the amount of prague powder I will use.
Thank you all
Thank you all