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re: Made Bacon for the First Time
Posted on 9/1/20 at 1:47 pm to kclandcruiser
Posted on 9/1/20 at 1:47 pm to kclandcruiser
quote:Mind sharing your dry brine?
I switched to dry brining by percent of weight because it was the most predictable and easiest to replicate once I found where I liked the flavor.
1
Posted on 9/1/20 at 4:18 pm to The Nino
The basic recipe I go with is:
Salt: 2-2.5%
Curing salt: 0.25%
Brown Sugar: 1.25%
Then, I typically add (1) 1/4t of pickling spice and 1/4t of black peppercorns per pound of belly.
From there, add any other flavorings you want. This is a good base where you can experiment from there with adding heat/garlic/fennugreek/anything really
Bacon Curing Tutorial
This is an excellent link if you want in an in-depth tutorial on all things curing bacon
Salt: 2-2.5%
Curing salt: 0.25%
Brown Sugar: 1.25%
Then, I typically add (1) 1/4t of pickling spice and 1/4t of black peppercorns per pound of belly.
From there, add any other flavorings you want. This is a good base where you can experiment from there with adding heat/garlic/fennugreek/anything really
Bacon Curing Tutorial
This is an excellent link if you want in an in-depth tutorial on all things curing bacon
This post was edited on 9/1/20 at 4:19 pm
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