Stan Marianski’s Cured and Smoked Bacon
Posted: Sun Dec 13, 2015 19:37
When I go to members recipes and try to open the link to Stan's bacon recipe, I get a not found message.
Bert
Bert
Bert-
CW disabled the link when it was brought to his attention that the numbers were off ( misprint or typo).
If you would like to use it the correct % s and amounts are:
For dry rub cure
Per 1000 gram
Salt 3% 30 grams
Sugar 1.5% 15 grams
Cure #1 1.9 grams (120 pm)
The original is here: http://www.meatsandsausages.com/hams-ot ... red-smoked