- Jul 22, 2012
- 4
- 10
I got some bacon making advice from a friend, but it wasn't very specific. I got a couple of tablespoons of Prague powder from my butcher, and rubbed all of it on my 2 kg pork belly, skin on, with 3 tablespoons of sugar. Now I've been reading online about how it needs to be very specific ratios and I'm afraid I've ruined it! What can I do? I put it on about 10 hours ago, it's in the fridge wrapped in plastic.
thank you to anyone who can help!!
thank you to anyone who can help!!