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Back (Canadian) Bacon - Wet Cure Method - oldfatguy.ca

Back (Canadian) Bacon - Wet Cure Method - oldfatguy.ca

Most commercial bacon is made with a brine that is injected into pork. I prefer dry cured bacon. It is a little firmer and cooks up with a better texture in my opinion. That being said, my preference is based on personal choice. Many people prefer the softer wet cure bacon. They are not wrong, […]

oldfatguy.ca2022年10月4日

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Today we’re going to make a bacon cure and learn about prague powder #1. Recipe: Salt: 2%, Curing Salt/Prague Powder #1: .25%, Brown Sugar: 1%, Black Pepper: .6%, Granulated Garlic: .25%, Granulated Onion: .25%, Paprika: .07%, Red Pepper Flakes: .25%, Crushed Garlic, Bay Leaves. When building any rub or cure, I go by weight, not volume, because I want to be able to replicate the exact recipe every single time I make it. It’s very easy to scale the recipe up or down when you go by weight. I start

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Today we’re going to make a bacon cure and learn about prague powder #1. Recipe:

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I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it will be my last. The wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. I didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. A

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I did a few bacon experiments to see if I prefer a wet cure instead of my

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