Sweetcure bacon recipe

[tonycaegarw]

I was wondering if any of you out there has a sweetcure bacon recipe that you would be willing to share. Up to date I have always smoked the bacon I have produced and I am now looking for a change - your recommendations would be really appreciated.
Thanks - Tony

[Fatman]

Tony

Try a 50/50 salt and sugar mix, using between 50 and 60 grams per kilo of meat.

Use a nice aromatic salt and a good quality sugar, try and avoid free flowing salt as they have chemicals added to avoid the salt sticking.You need to try a slice at 5 days and again at 7 days and take it away from the cure when you like it best.

Good Luck

Fatman

[Fatman]

Tony

Did you ever try this recipe?

Fatman