Franco's Bacon Cure - Update
Posted: Thu Aug 26, 2004 6:33 pmWell , 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?
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?