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Bacon
- Thread starter lemans
- Start date
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You want dry cured or brine cured?
Dry cure. Number 2 pink and brown sugar
Why #2 cure? Suppose to use #1....unless you are referring to Tender quick.
TomKnollRFV
Master of the Pit
Ayep...I never seen bacon with 2 cure I can recall ..
He must want to make pancetta, if not then cure#1.
Most dry cured bacon recipes call for the following:
salt 1.75~2.5%
sugar 1~1.5%
cure #1 0.25~0.32% (156~200ppm nitrite)
On top of this, you can add maple syrup, maple sugar, molasses, cane syrup, dark or light brown sugar.....and any spices or herbs you want.
salt 1.75~2.5%
sugar 1~1.5%
cure #1 0.25~0.32% (156~200ppm nitrite)
On top of this, you can add maple syrup, maple sugar, molasses, cane syrup, dark or light brown sugar.....and any spices or herbs you want.
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