So, I've been reading through the Bacon Bible by Peter Sherman. He has included instructions on curing bacon. His recipes call for 2 tsps of cure for 5 lb of meat.
What am I missing here? Isn't that twice the amount of normal recipes?
How much is too much for 5 lbs of meat?
What am I missing here? Isn't that twice the amount of normal recipes?
How much is too much for 5 lbs of meat?