Hello,
Been making bacon for years using TQ, but ran out during the last batch so i decided to try some Prague powder I'd bought but not tried yet... welp, after curing, the ones with the Prague powder have a green-is color... so 2 question:
1. Shall I toss them?
2. With such a small ratio of Prague powder, how do you get it to cover the entire piece of belly correctly?
thanks!
Been making bacon for years using TQ, but ran out during the last batch so i decided to try some Prague powder I'd bought but not tried yet... welp, after curing, the ones with the Prague powder have a green-is color... so 2 question:
1. Shall I toss them?
2. With such a small ratio of Prague powder, how do you get it to cover the entire piece of belly correctly?
thanks!