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Thanks everyone for the replies. I think I will give Dextrose a try, I have never used that before. How about 1.5% salt and say a .50% Dextrose work out to balance the salt?
I am getting ready to cure a pork belly for bacon and in the past I used brown sugar in the rub. I did not like the way it fried up after it was smoked. It always seemed to burn really fast. I am going to use white sugar this time but I do not want to use a lot. What is the minimum amount of...
I bought a Piezello pizza oven it has the ability to cook with wood or it has a propane burner attachment if you want to use gas. I have only used the wood. I like it, it cooks pizza quick but you have to feed it a lot of wood to keep the temps up. Price is decent and bought it to see if I liked...