Recent content by Ferdels
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Used curing salt #2 instead of #1 - bacon
Refrigerator temp is 52F. Will bring it down to 35 -
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Used curing salt #2 instead of #1 - bacon
If I don't report back within a week...the curing #2 took its toll... -
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Used curing salt #2 instead of #1 - bacon
Dunno... the temp of the the refrigerator..?After day 7 i rinse everything off and put it back i refrigerator for a day and then smoke it. At 225F until inside temp 140F, then back in refrigerator for a day and then cut and eat. -
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Used curing salt #2 instead of #1 - bacon
Thanks for your reply. Really appreciate it. I actually used 0.25. My bad. But 0.25 is still less than 0.375. I'm gonna go ahead as planned..and hope for the best -
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Used curing salt #2 instead of #1 - bacon
Thanks a million for the reply. Tomorrow is day 7 of process. Won't be able to get erythorbate that fast. Any other quick fixes? -
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Used curing salt #2 instead of #1 - bacon
I'm curing 7kg porkbelly to make bacon. Bought prague powder (asked the guy at the store and he said it's #1). But after some research..i found that it's actually #2... do I have to throw the meat away now? Dry rub Salt (weight of belly x 0.02) pepper (weight x 0.02) Brown sugar (weight x 0.01)...
