Franco's Bacon Cure - Update

Air dried cured meat and salami recipes

Franco's Bacon Cure - Update

Postby Fatman » Thu Aug 26, 2004 6:33 pm

Well , Thank you once again Franco for the Free sample.I put it to use straight away.Today was sampling day, (yum yum )

On receipt of Franco's cure which was salt, pepper, sugar and nitrate I cured a loin of pork.The cure was a coarse cure which for me is easier to handle.50 grams to the kilo was used and I added a zig zag drizzle of Canadian Maple Syrup over the flesh side, The cooking result was that the bacon cut thickly and grilled tasted DIVINE !

In summary the cure was clean and easy to use with proffesional results.

p.s.

Franco am I on 10% commision?
Fatman
Registered Member
 
Posts: 281
Joined: Sun Aug 01, 2004 12:12 pm
Location: Herefordshire

Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 1 guest