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Bacon recipe change?
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I made bacon a couple of weeks ago for the first time. I must say that there wasn't near enough salt. I dont know weather to add salt or curing powder next time though
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The version we were going off of for the Maple Syrup recipe was:
4 1/2 tsp Kosher Salt
4 1/2 tsp Pepper
3 T Dark Brown Sugar
1 1/2 tsp Prague Powder #1
1/2 Cup Dark Maple Syrup
3/4 Cup Distilled Water
7-10 days Cure
225 deg until internal of 150 deg
So only the Prague Powder and the curing time had changed, which seemed odd, which is why I posted
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The new recipe is a safer version of the old. The curing calculator is more accurate when people are scaling up. It also calculates curing time more accurately.
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I wish I had the old recipe written down somewhere. The last batch I made using the new recipe was underwhelming, to say the least.
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Bacon recipe change?
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,
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