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Posted: **Sun May 20, 2012 4:35 pm**

Just cut these up sweet cured 2% maple sugar and 1.5% salt. Used the 6% pump and rub cure.
The extra sugar gives a great taste but they need a gentle fry or the sugar starts to burn and it loses liquid.

Highly recommended

Jim

Posted: **Mon May 21, 2012 11:20 am**

Did injecting the sugar give this a sweeter taste than you would have gotten from a dry rub? Nice job, looks like a weeks supply to me.

Posted: **Mon May 21, 2012 7:19 pm**

could not really say its something I came across by accident.
I sweet cured a leg and the steak I cut off was nice though after cooking the ham wasnt that great.So I decided to do a loin and make bacon chops worked out really well .
Ive never injected bacon before.I have always dry cured .With a sweet mixture I found that thin slices tended to give up their sugar and burn.These are just under a half inch thick and when fried gently retain their moisture.
When my wife and I have eaten these I will try a honey cure as I think that may be even better.
I suppose I should have cut a few thin slices to see what happened.

Jim

Posted: **Mon May 21, 2012 10:46 pm**

captain wassname wrote:Ive never injected bacon before.I have always dry cured .With a sweet mixture I found that thin slices tended to give up their sugar and burn.These are just under a half inch thick and when fried gently retain their moisture.

Curiosity has gotten to me, I have given up injecting due to excess moisture/brine that needs to be dried out/from the loins. I do find there is a slight difference between the dry cure and immersion cure (both sugar base) I have (to my knowledge) had no thin ones burn (sugar that is) and I do a sheet pan (fry up) every time we slice the bacon (weekly)

Posted: **Mon May 21, 2012 11:13 pm**

What % sugar and salt are you using Robert?

Phil

Posted: **Tue May 22, 2012 1:00 am**

wheels wrote:What % sugar and salt are you using Robert?

Phil

Dry cure 50/50 --- bulk mix; 4kg curing salt and 4kg dark Demerara sugar

Immersion cure -- bulk mix; 4kg curing salt and 3kg dark Demerara sugar

Cannot pull the remainder of the ingredients as I am on my computer at work and have cleaned off 'All' files cuz in the process ov doing the long walk.

Jims got my Immersion cure

Posted: **Tue May 22, 2012 11:42 am**

Thanks Robert

Posted: **Tue May 22, 2012 7:41 pm**

BriCan.I can understand what you are saying about liquid and loins.These are not what I would normally class as bacon more like marinated chops.
When I had finished curing I fried a couple and the rest all went strait into the freezer no drying.
Fried gently they retain their liquid and sugar.Dont believe it would happen in bacon sliced to the usual thickness.

Jim