I use 2% Salt, 1.5% sugar, .25% Cure#1. But I typically rinse and then add other seasonings other than salt if I feel the need to. I might try dropping the salt and sugar percentages and not rinsing.
On Chud's early videos curing bacon he's using the salt box method, making a big batch of cure and whatever sticks to the meat is what the piece of meat gets. I don't like the approach but the method used to be popular.
On Chud's early videos curing bacon he's using the salt box method, making a big batch of cure and whatever sticks to the meat is what the piece of meat gets. I don't like the approach but the method used to be popular.
