Quote:
Originally Posted by jrj3rd
Tabs - Bacon is easy, but you want a little pink salt in that mix as well to properly cure. Once you have made your own it is hard to buy at the market again. Also loin bacon (canadian, english....) is even easier.
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I have seen recipes that do no use the pink salt (sodium nitrate). One tsp per 5 lbs of meat. I prefer to keep my salt content down.