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Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?
So this has happened each time I've make bacon with pink salt #1. I've followed the Amazing Ribs maple bacon recipe to the tenth of a gram of pink salt #1 and also kosher salt. Then all of the receipe's TB or tsps of the other ingredients. I use distilled water. Into the zip lock into the 34*...- steve0617
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- Replies: 22
- Forum: Hot Smoked Bacon
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Want to make sure I have this right...
Weigh the piece of skinned belly in grams. Using: 0.25% cure #1 1.5% non-iodized salt 0.75% sugar as the formula, create a rub of these ingredients by weight against the grams of the belly. Add whatever flavors in whatever amount I wish (maple syrup, dark brown sugar, whatever). Add all to...- steve0617
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- Replies: 37
- Forum: Hot Smoked Bacon
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Dry curing bacon. The sugar amount from the calculator is just a suggestion, right?
As long as I weigh the belly and adjust the pink salt #1 and the Morton's Kosher salt ratio by weight in grams to stay at the 120ppm for the cure using the calculator, anything else I'd like to add (sugar/maple syrup/whatever) is completely up to me, right? The other ingredients have no bearing...- steve0617
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- Replies: 3
- Forum: Hot Smoked Bacon
