225g kosher salt
112.5g sugar
25g pink salt (curing salt #1)
Use 50g/5#
From Michael Ruhlman's Charcuterie.
Monday, November 16, 2015
15 November 2015
Bacon is done curing, now to smoke.
Hickory biscuits, an hour and twenty minutes (roughly) of smoke, 3 hours (total) heat at 200*F.
Tasty!
Update: This one was much better than our previous attempt, due in part to the better meat, and in part to measuring out the cure. Last time we dredged it, and it was a little harsh.
Hickory biscuits, an hour and twenty minutes (roughly) of smoke, 3 hours (total) heat at 200*F.
Tasty!
Update: This one was much better than our previous attempt, due in part to the better meat, and in part to measuring out the cure. Last time we dredged it, and it was a little harsh.
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