Which is correct when curing bacon?
Adding cure salt #1 to begin with 156 ppm or finish with 156 ppm?
I was told I should add .5 % which would mean starting the cure at 350 ppm.
senorkevin wrote:Which is correct when curing bacon?
Adding cure salt #1 to begin with 156 ppm or finish with 156 ppm?
I was told I should add .5 % which would mean starting the cure at 350 ppm.
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