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Maple Bacon

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    Maple Bacon

    Was looking at my recipes and my maple bacon one was in amongst them. Thought ya'll might be interested. I use maple wood to smoke it.


    #2
    Thanks for sharing. I would just ask folks to use Dr Blonder's cure calculator when curing to be sure it's precisely in the range it needs to be for the size/weight/dimensions of the meat you're using.

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    • MBMorgan
      MBMorgan commented
      Editing a comment
      Yup +1

    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      Huskee I couldn't tell as Dr. Blonders calculator doesn't give a quantitative amount for the salt. But it is very close. It may be a little more Praque #1 but not dangerously so. I think I came up with 1.5 to 1.75 to my 2 tsp. That is only a .333 more much less than is needed to cause damage to a human being and in accordance with legislative guidelines. Also the cure time was only 3.7 days, way to short.
      Last edited by mountainsmoker; July 28, 2019, 11:47 PM.

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