Love buckboard bacon, it's the first bacon I made. BTW, the fiesta "extra fancy" light chili powder is very good LOL. It doesn't have any salt in it and is a good blend.
I’m curious as well. From what I can gather the website he is using is giving him a range of cure to use. I’m making belly bacon for the first time and went with 2% Salt, 1% Brown Sugar, .25% Cure. Per weight in grams. From what I read it takes 7 days per inch thickness of meat.
Love buckboard bacon, it's the first bacon I made. BTW, the fiesta "extra fancy" light chili powder is very good LOL. It doesn't have any salt in it and is a good blend.
Did you mix the sugar, salt, and cure prior to putting it on the meat?
I’ll be back...... we’ll be back.....we’ll be back.....we’ll be back.....
What are the actual percents? X % cure? X % salt? X % sugar? Or number of grams of each per 1000 grams of meat.
I’m curious as well. From what I can gather the website he is using is giving him a range of cure to use.
I’m making belly bacon for the first time and went with 2% Salt, 1% Brown Sugar, .25% Cure. Per weight in grams.
From what I read it takes 7 days per inch thickness of meat.
Can you use brown sugar instead of white, or mix in additional ingredients?
Absolutely! I do all the time.
Which ever is cheaper. It gets poured off and either leaves a sweet taste but smoking gives the most flavor.