Youtor
Back Bacon Dry Cure Vs Wet Cure
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=GNEWUB1qv-0
There's more than one way to smoke a loin, but does it make a difference? Here are two complete recipes for dry cured and wet cured back bacon. • Recipes: • Dry Cured Back Bacon • 1.5 kg(3.3 lbs) Pork loin • 45g(3Tbs) Plain salt • 45g(3.5 Tbs)Sugar • 4g Pink Cure #1* • Wet Cured Back Bacon • 1.5 kg(3.3 lbs) Pork loin • 1 liter(1 quart) Water • 75g(5 Tbs Plain salt) • 75g(5 Tbs Sugar) • 6.6g Pink Cure #1* • 1 teaspoon of cure weighs roughly 5g • This cure calculator will do the math for you: https://genuineideas.com/ArticlesInde... • Handheld Thermometer: Chefstemp Pocket Pro • Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/ • Smoker: Smoke Hollow 44 gas smoker • Music: • www.epidemicsound.com
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