Recent content by southtexassmokernovice

Thank you. I will save this information

Do you have a recipe for your cure you would share with me?

I think I have been misunderstood. I DO NOT want to use sugar.

Does anyone wish to share a dry cure recipe for bacon that does not include any sugar?

Thank you all for your input. The recipe I used, I got from the Food Channel website. Should I dispose of the bacon I made with the 2tsp of curing salt? Is it dangerous to eat it? I will follow the advice you all have provided for any future batch.

Recipe I used: 5 lb pork belly 1/4 cup kosher salt 2 tsp curing salt 1/4 cup packed dark brown sugar 2 tbsp crushed red pepper flakes 2 tbsp smoked paprika rubbed mixture on meat. Sealed in large zip lock bag. Refrigerated and turned daily for 10 days. Rinsed and returned to fridge on wire...

I used a cure recipe that has brown sugar in it. When I fry my smoked bacon it doesn’t get crisp like commercial bacon. If I fry it a bit too long it starts to burn. I figured it is the sugar causing the burn. Should I use a different cure recipe that will allow it to brown and get crisp...