Sorry if this has been answered already. I did a search but didn't find an answer.
I'm curing a 5 lb slab of pork belly today, I'll be using Meathead 's recipe from the free site. Question: If I leave the sugar out do I have to adjust the amount of Kosher salt? I'm not fond of sweetness in my bacon. I know sugar is also a curing agent so I'm wondering if leaving it out will cause a problem by lowering the concentration of the curing liquid? I will be using Prague powder #1 - amount to be determined from the curing calculator.
I'm curing a 5 lb slab of pork belly today, I'll be using Meathead 's recipe from the free site. Question: If I leave the sugar out do I have to adjust the amount of Kosher salt? I'm not fond of sweetness in my bacon. I know sugar is also a curing agent so I'm wondering if leaving it out will cause a problem by lowering the concentration of the curing liquid? I will be using Prague powder #1 - amount to be determined from the curing calculator.
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