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M
Cured Bacon Color Question
I called the butchers today and they didn't have the packaging anymore as they'd used the rest of the mixture up. But they told me that they use a premix from a company called Lucas Ingredients and that they typically use 100g of cure to 1kg of meat. I think I've had a few mixed messages because... -
M
Cured Bacon Color Question
So I'm still alive 12hrs after trying some of the bacon. Attached is the recipe I followed, from the book titled "Home smoking and curing" I called up a local butcher and asked if they had any saltpetre, they said they had some and gave me a fair amount in a bag (about 100g). I can therefore... -
M
Cured Bacon Color Question
Hey all. First time posting here, but been following some advice, so thanks for that. Cured and smoked some belly and back bacon in a wet cure for about 15 days. I messed up the wet brine by putting in brown sugar, but cleaned the meat with vinegar and water and remade some more brine. The meat...
