Thanks, this is what I was after but I poorly worded my question.I'm no guru but from what I have read is that the sugar offsets the salt.
I'm sure you could use maple syrup or maple sugar in its replacement.
TQ by weight, that much I understand. I poorly worded my question, should have asked why is a sweetener used in the curing process.You don't have to use brn sugar!! You can use any type of sweetener in any combination! You just have to or I should say u want to use the recommended amount of sweetener! Use what other people have worked out to ur advantage! U can tweek it to ur taste! Just dont chanhe the amt of TQ
I don't know from experience but this is what I found with a search for "maple bacon"Am wondering how one would go about using, say Maple syrup as the sweetener. How much, how is it applied etc...
I'm no guru but from what I have read is that the sugar offsets the salt.
I'm sure you could use maple syrup or maple sugar in its replacement.
No Ropy from Dry curing---That I know of.One of the reasons I don't know if I will ever brine pork belly again is the risk of roping. Up to now I had no clue what it is...if I get a chance tonight I will read the link posted.. .