Sweetcure bacon recipe
Posted:
Tue Sep 28, 2004 9:30 pmby tonycaegarw
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.
Thanks - Tony
Posted:
Wed Sep 29, 2004 5:18 pmby Fatman
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
Posted:
Thu Jan 13, 2005 6:52 pmby Fatman
Tony
Did you ever try this recipe?
Fatman