I've eaten so many pork bellies over the past 2 months with a Butt or two in between that I think I'm starting to look like a Hog.
Wait a minute my surname is Hogg so that's not so difficult to do.
It's already 11 for this month and nowhere near slowing down, will be picking up another 6 tommorow.
I have been doing experimental cooks using different methods and I'm running out of ideas.
I have only made Bacon once and I used salt with both nitrite and nitrate. I used the calculator as per AR free side. The results weren't great and I say that because it lacked that bacon saltiness. It still tasted good though. I assume it's because I did not use a curing salt with nitrite only. I cannot find any these parts and have been told by 3 speciality spice shops every body uses the cure they sell. I am not prepared to debate the issue with them.
Is there a way I can brine with the 2 part curing salt.?Does it require a longer time in the brine?
Use more off?
or
It just doesn't work for making bacon?
Wait a minute my surname is Hogg so that's not so difficult to do.
It's already 11 for this month and nowhere near slowing down, will be picking up another 6 tommorow.
I have been doing experimental cooks using different methods and I'm running out of ideas.
I have only made Bacon once and I used salt with both nitrite and nitrate. I used the calculator as per AR free side. The results weren't great and I say that because it lacked that bacon saltiness. It still tasted good though. I assume it's because I did not use a curing salt with nitrite only. I cannot find any these parts and have been told by 3 speciality spice shops every body uses the cure they sell. I am not prepared to debate the issue with them.
Is there a way I can brine with the 2 part curing salt.?Does it require a longer time in the brine?
Use more off?
or
It just doesn't work for making bacon?
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