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First timer with bacon. Questions on salt and cure time
I followed Meadhead's method and adjusted using his calculator from 3lbs to 3.75 lb pork belly. (2.5 inches at thickest) My cure ended up as follows 4.5g speed cure 1C distilled water 8 Tbsp light brown sugar 6 tsp kosher salt (diamond crystal) 1 Tbsp black pepper Questions: The belly I have...- seaduds
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- Forum: Hot Smoked Bacon
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