Sweetcure bacon recipe

Air dried cured meat and salami recipes

Sweetcure bacon recipe

Postby tonycaegarw » Tue Sep 28, 2004 9:30 pm

I was wondering if any of you out there has a sweetcure bacon recipe that you would be willing to share. Up to date I have always smoked the bacon I have produced and I am now looking for a change - your recommendations would be really appreciated. :D
Thanks - Tony
tonycaegarw
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Postby Fatman » Wed Sep 29, 2004 5:18 pm

Tony

Try a 50/50 salt and sugar mix, using between 50 and 60 grams per kilo of meat.

Use a nice aromatic salt and a good quality sugar, try and avoid free flowing salt as they have chemicals added to avoid the salt sticking.You need to try a slice at 5 days and again at 7 days and take it away from the cure when you like it best.

Good Luck

Fatman
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Postby Fatman » Thu Jan 13, 2005 6:52 pm

Tony

Did you ever try this recipe?

Fatman
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