Good Morning,
I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for.
I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at what stage? Or, should I use a dry curing process if I want to add molasse, maple or honey?
Also, how much of it would you use? Is it possible to overdo it with any of those items?
I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for.
I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at what stage? Or, should I use a dry curing process if I want to add molasse, maple or honey?
Also, how much of it would you use? Is it possible to overdo it with any of those items?