Bacon won't crisp

[Epicurohn]

A supplier here has given me a sample of a general porpuse ham cure that contains the following:

Salt
Soy Protein Concentrate
Sodium Tri-Poly-Phosphates
Cure#1
Antioxidant
Seasonings

He has recommended that I inject the brine in belly and cure; wash; then cold smoke.

Comments?


Thanks,


David

[jpj]

is that free-range Sodium Tri-Poly-Phosphates?

[Epicurohn]

It's not specified and I don't know the difference.


David

[saucisson]

I think that was a joke

Dave

[jpj]

it was
it looks like a standard commercial cure
so the only comment would be: how did it come out? as compared to a homemade version using less long-named chemicals?

[Epicurohn]

I'm curing it tonight, so I'll tell you in a week or so.


David