Uncured bacon

[buzzy]

I bought some uncured bacon that has celery juice for preservative. Want to use for pork roll. Do I consider that cure an add cure #1 for the fresh pork I use or add cure for the whole batch? Making 10# total.

 

[motocrash]

Your "uncured" bacon is indeed cured with the celery juice.

https://www.washingtonpost.com/lifestyle/food/the-uncured-bacon-illusion-its-actually-cured-and-its-not-better-for-you/2019/04/19/0c89630c-608c-11e9-9ff2-abc984dc9eec_story.html

 

[buzzy]

Your "uncured" bacon is indeed cured with the celery juice.

https://www.washingtonpost.com/lifestyle/food/the-uncured-bacon-illusion-its-actually-cured-and-its-not-better-for-you/2019/04/19/0c89630c-608c-11e9-9ff2-abc984dc9eec_story.html

Moto appreciate reply plus good read. Don’t think I’ll be buying anymore of uncured bacon but will go on with plans to use what I bought.

 

[smokerjim]

I would just add the cure for the 10#, which is probably 2 teaspoon. maybe one of the pro's will chime in though

 

[chef jimmyj]

I agree with Jim. You are only adding Cure for the weight of Raw Pork Butt or whatever you are using. The weight of the Bacon already has been cured...JJ