back bacon

  • 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. M

    Minimum salt% in pork loin?

    First time attempting homemade bacon! I used a piece of skin on pork loin but followed a recipe for a pork belly. Recipe called for prep of a bulk cure mix - 400g salt. 200g sugar. 60g pink curing salt (6.25% NaNO3). I then weighed my meat and calculated 2.5% of this weight and used this value...
    • malexassey
    • Thread
    • back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
    • Replies: 14
    • Forum: Food Safety
  2. Fran

    Canadian style & back bacon

    Finished off doing a Canadian style bacon & a back bacon today. I use a wet brine akin to Pop's (lower salt & sugar), with maple syrup, then crushed coriander, mixed peppercorns, mustard seeds & all spice berries that I put in an oversized 'teabag', floaters in the brine are a load of bay...
    • Fran
    • Thread
    • back bacon canadian bacon cold smoke
    • Replies: 17
    • Forum: Bacon
Top Bottom
Back
Clicky