Curing Bacon

[aris]

I spoke to an aquantance regarding curing bacon and he told me he did his own too. The only ingredients he used were salt and sugar - 2 parts salt, to 2 part sugar. Similar method too - coat pork belly with cure - then put in fridge and drain each day and re-cover with cure. It takes 5-7 days using this method.

I suppose the only danger here is bacteria - though he has never had a problem. Not using nitrates, the bacon seems to go darker too (which isn't bad).

[Parson Snows]

For salt to become an effective cure the FAO recommend that it is used at a rate of 14% by weight , You do the math. Most, if not all items that have you "cured" you wouldn't entertain eating.

Kind Regards

Parson Snows