jp9724
Active member
I've found a website https://www.makinbacon.net/ and have decided to give their recipe a try. Currently I have 3, 2kg slabs in the cure last night. All of which have the same amount of salt and Prague as needed to weight, I bumped up the sugar amount to 2% from 1% and the 3 different slabs have different variations as 1 has white sugar, 1 has brown sugar and the last has brown sugar with 10g of coffee grinds added. Ill report back in 7-10 days and update as how they all turned out! Ill be pulling and rinsing with a fridge dry overnight for a nice pellicle to adhere some smoke.