I cured and smoked bacon for the first time using Meathead's Simple recipe. Can I cut back on the sugar in this recipe or is it essential to the cure. The bacon is great but a little sweet for my taste.
I did the recipe without sugar. Came out great. The salt and curing salt to water ratio are all thats important, I believe. Read the article again, I think Meathead says that.
You can cut back on sugar. Only salts to meat ratio is important. I make breakfast bacon with maple syrup and sugar. Have to watch it when frying or it burns. Try bacon with creole/cajun inspired seasoning. It's the best. Use plenty of paprika/cayenne.
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