Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. W

    Gidday from Down Under

    First up, thanks for the add. I am new to the art of curing meats, but I gotta say that my first efforts have produced the best bacon I have tasted since I was a boy! I intend to introduce a few mates to curing and to make the job easier I am looking for an Android app for them to calculate...
  2. W

    Dry Cure bacon

    Start with the equilibrium method, and that will tell you how much prague powder, kosher salt and sugar to use. Then add all those other ingredients. The end result will be slightly salty, but once you have tasted it a kilo will last you about a day! It is seriously that good.
Top Bottom
Back
Clicky