Paul Kennedy
Newbie
- 10
- 1
- Joined Nov 28, 2021
Always looking for and giving advice on running and expanding a small commercial bacon processing kitchen here in southeastern PA
No, Kosher Salt, Sugar, Cure #1 and flavoring. It would sit for 8 days in a curing bin. I'm trying to speed up the process without using a brine of inject the pork belly.Do you use potassium sorbate?
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