Honey Pepper Bacon

[slick4591]

Great info, thanks! Canadian bacon will be my next project. I'll probably start it tomorrow.

[slick4591]

Tomorrow is the tenth day and only one of the bellies have given any liquid to speak of. The other three are wet, but not enough liquid to pool in the bags. They each are somewhat soft to the touch. I guess when I open the bags tomorrow that should tell me what I need to know.

[slick4591]

Does it look okay?

[DanMcG]

Looks good to me!

[dave zac]

Mmmmm...bacon.

Nice job

[slick4591]

Thanks! Going to do a little shaping and slicing today, then the biggest test of all. The wife taste test.

[slick4591]

Okay, it turned out a little salty. To much salt or did I let it set to long?

[dave zac]

has it sat a few days? Often that just finished saltiness will settle after a few days in the fridge. Patience my friend.

[slick4591]

Okay, thanks for the info.

[saucisson]

Richard (Rytek) Kutas explains why in his book: "Instacure #2 should not be used for cooked or smoked bacons. It has been found that very small amounts of sodium nitrite are required to cure bacon. A combination of sodium nitrite and sodium nitrate in cured bacon has been found to produce nitrosamines (cancer-producing cells) when fried at high temperatures. This problem exists only with bacon and not with ham, sausage, luncheon meats or any other cured meats".

This is a classic case of butchers, chefs and sausagemakers as you have mentioned before Only here you can throw scientists into the mix.

It's a complex subject and in order to distill it down into a single sentence from what I suspect was a longer passage it has, as in a game of Chinese Whispers, lost its meaning.

Dave

[Michal Denis]

Chuckwagon you have give a great recipe .I will definitely try this.