So I'm gonna do my first bacon cure tomorrow, got a couple questions. I'm using just salt and sugar for the cure. My plan is to use a ratio of 2:1 by weight of salt and sugar, does that sound about right? Also, I figure to cure it for a week in a ziploc bag. Would it take less time to cure if I were to vacuum seal it? Would I get a more thorough cure by doing that?
Also, if I were to add other dry seasonings (pepper, garlic, onion, whatever), about how much by weight do you think I could add without overpowering the overall taste?
Can do some experimenting, got a 15 pound pork belly!
Thanks in advance,
Rob
Also, if I were to add other dry seasonings (pepper, garlic, onion, whatever), about how much by weight do you think I could add without overpowering the overall taste?
Can do some experimenting, got a 15 pound pork belly!
Thanks in advance,
Rob