Guys and Gals:
Have I got a good one for you!
OK, this is gonna sound very odd - so I'll just cut to the chase... (As I'm confused anyway, so you might as well be)... I was given this recipe for dry curing back bacon but I have no idea of what kind of product I should be looking to buy...
Below is a conversation I had with a butcher (the recipe I'm trying to recreate)... Hopefully you'll see what I mean...
"Our curing mixture is made up of 8% "cure", it's a mix that we get come in, that's got sodium nitrite and a few other things, but I don't know what goes in that. When it comes in we mix that with 19% sugar and 73% salt. We then mix it all up and add it to the meat."
From anyones experience and/or knowledge, are there any prefabricated "mixtures" out there that are specifically made to be added to salt/sugar at the butchers level... and, if so, based on these recipe percentages, what would the most likely product I would need to buy, be?
I'm a complete novice (as you can tell) and it's now beyond me!
ANY help is greatly appreciated.