Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
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Favorite Steak: Ribeye, rare, and reverse seared
I was just curious as to why the Meathead Simple Bacon Recipe has changed again? It seemed a bit drastic to change the recipe from 1/4 cup of distilled water per pound of bacon, to 3 cups of distilled water per pound of bacon. Now we are back to 1/4 cup, but with reduced #1 Pink Curing Salt, and other slight modifications in salt and seasonings. Are we just chasing PPM of nitrites here, but trying to maintain a flavorful brine?
Last edited by Shane Rakow; December 21, 2016, 12:22 AM.
Reason: my typing sucks
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He changed it to be more in line with current FDA recommendations of nitrite ppm, which are conservative. Then because of reader complaints he changed it back. It's still within the FDA guidelines though. His bacon recipe page explains this recent series of changes.
It sure has, Jerod. I'm still scratching my head at going back to 1/4 cup of water, lowering the # pink cure salt. AND reducing cure time by 2+ days.The cure time reduction confused me. I never went with the 3 cups of water recipe, but a buddy did, and he was trying to rescue 11lbs of belly.
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