Hey gang,
I wrote down the bacon recipe a few years ago, so I didn't always have to load the webpage. Back then it was for 1lbs, which I scaled to 3lbs as per Meatheads instructions. Doing a little surfing of the site today I noticed the bacon recipe had changed, pretty dramatically too. It now uses a third of the Prague powder and half of the curing time. Have I been poisoning my family and myself for the last 3 yrs? Using new recipe starting today, was just curious and kinda surprised.
Thanks for any info you have,
I wrote down the bacon recipe a few years ago, so I didn't always have to load the webpage. Back then it was for 1lbs, which I scaled to 3lbs as per Meatheads instructions. Doing a little surfing of the site today I noticed the bacon recipe had changed, pretty dramatically too. It now uses a third of the Prague powder and half of the curing time. Have I been poisoning my family and myself for the last 3 yrs? Using new recipe starting today, was just curious and kinda surprised.
Thanks for any info you have,
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