I have not done any flavored bacon in quite some time. And I do not think I have ever done it with a dry brine. So I am trying a Maple, a Sage and a Black Pepper/Jalapeno Powder. Will be done on the 12th! A 5kg slab.
Just more Bacon Making...
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Natural? or are you using Nitrate?
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The Cure Calculator said 12.48g of #1 for 5kg to get to 156ppm. I am not much of just a salt cure guy. And I like to warm smoke them for so long, I never wanna take the chance.
Just finished the 2nd turn..
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I just did a batch exactly the same way! Please let us know how the sage and jalapeno turn out. Sometimes my cure flavours just don't come through in the final product.
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Sorry for such a late response. The sage and jap were disappointing in imparting much flavor.
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