OK.. So the bacon has been under dry cure for 8 days now... I used cure #1 at the proper amounts.. used salt at 2% of the meat weight.. and sugar at 1.5% ... was I suppose to put other spices on at that time (pepper, maple syrup, and such) ?? or do you put them on before going in the cold smoke ??? (should of asked these questions before I started) ...
1st time doing bacon and I was anxious to get it under cure.. after a couple of days I started double guessing myself...
1st time doing bacon and I was anxious to get it under cure.. after a couple of days I started double guessing myself...