This last weekend I followed Jess Pryles' recipe for bacon. It has an almost gamey/chemically taste to it. Has anybody ever experienced this? I don't think it's the belly I sourced as I've had pork from them before. Maybe the curing salt was a bad ratio? I'm not sure that it could be the cause though, wouldn't too much curing salt just make it...saltier?
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this one? https://jesspryles.com/recipe/how-to-make-bacon/
That PP#1 amount is .5% of the weight which is a bit high but not outrageously so (we're talking a difference of 3mg for the 3lb of bacon she bases that on).
For how long did you cure it?
BTW, I never use volume amounts for curing. Get a decent scale, convert to grams and use that. She asks for 1tsp of PP#1. A perfect teaspoon is 6grams. But a slightly heaping one could be 8 or 9. And you really want 3, for 0.25%.
It's just easier to do things by weight and metric makes the math easier.Last edited by rickgregory; March 23, 2021, 09:27 AM. -
rickgregory Yes that's the one. I actually did convert everything into weight because the belly I had was a little under 3 lbs and wanted to have the ratios correct. Idk, maybe it was just a gamey piece of pork? I've never heard of such a thing but perhaps...Comment
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Any chance it was a wild boar belly?Comment
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JakeT I dry cure, so that's not it. Heritage... could be feed or how it was raised? Gamey is one thing, chemically is another. Also, the paprika is an odd touch.
I use this https://ruhlman.com/homemade-bacon/Last edited by rickgregory; March 23, 2021, 08:23 PM.
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