Old World Bacon... My Way.... UPDATE 6/15/21

[daveomak]

About 90% cooked then covered with maple syrup... and finish the cook to crisp..
Great snack food...

 

[disco]

Beautiful bacon, Bro! Big like!

 

[Jabiru]

Awesome. I’ll follow your method next time for sure, the pellicle formation and fridge resting is a great tip.

 

[river100]

That sure looks good, I need to try my hand at this. I've never attempted any cured meat so I've got a ton to learn.

Watch out, once you do you are hooked. It's really good.

 

[river100]

You will need 2 scales... Preferably electronic....
0-20#'s +/_
0-100 grams for accuracy measuring cure, spices and herbs etc..

A starting point is..
1.5-1.8% Kosher salt
+
0.25% cure#1 (returns ~156 Ppm nitrite)
+
1% white sugar (for a very mild sweet flavor to combat any saltiness flavor AND hold moisture in the meat)
+
any UNSALTED spices and herbs for your specific flavor profile, generally 1-2%.;.

Other sugars are filthy and can cause unwanted molds and bacterial growth... (cane, molasses etc.)

Good info. I've only used brown sugar. Was thinking about using cane but will do a few with white sugar.