by captain wassname » Wed Feb 13, 2013 10:35 pm
Dry curing is a simple process
You need some cure#1 which should be used at 2.5gms cure per kilo of meat. next ingredient is salt which would be between 15 and 25 gms per kilo. and then sugar which is normally 10 gms per kilo but may be used in sweet cure bacon up to 30 gms per kilo.
Sugar may be in the form of dark sugar,honey,treacle,maple syrup etc.
It is also possible to smash up spices,the most popular are peppercorns,juniper and cloves..
Not really a lot of advice but bacon making is a personal choice.Abit like home brewing and probably need to start with a 2%salt 1% sugar and experiment from there.
Jim.
now merely fat