no rinse bacon

[Ice]

Easy as pie, 3parts brown sugar to 1.3 parts salt, rub and hang, re-rub 2 days prior to smoking and you have a fantastic bacon that's just the right balance of sweet and salty and smoky, with very little extra work

this wont cure bacon to keep it in the fridge for months, but its great for a 3-4 week use window


variations are to bag it with a few teaspoons of nutmeg and a tablespoon or 2 of honey, depending on taste, re-rubbing with the base cure after 5 days and hanging

bagging with pure maple syrup, same 5 day bag, re-rub, hang


rub with your favorite fine grind espresso after the base cure, bag it, after 5 days re-rub with a mixture of 3 parts espresso to 1 part salt and hang, you can also change that up by adding coco powder

Try these out, we made them at a small butcher shop I worked at and we couldn't keep it in stock

[captain wassname]

Smoking can endanger you health.

Jim

[BriCan]

Smoking can endanger you health.

Jim

So can breathing as I have so rightly found out, as bad as being born