hi on bacon making, what kind of salt should i use? rock salt or iodized? slab or sliced?
should the bacon belly be whole or sliced before i add mixture?
Morton's Sugar Cure is the best thing you can add to your Bacon cure recipe. I wrote a hub dedicated to "the makin' bacon lover" in all of us!
I recomend curing it in its whole form, after trimming some of the rind away prior to curing. I feel the rind should always be removed or trimed down as this allows the flavors to get deeper into the meat.
Hope this helps!
If you're asking this question, you need to stop the project now and find out from experts, you're obviously an amateur and you're asking a bunch of amateurs an important, technical question to do with food hygiene. If you don't get this right, I foresee some nasty cases of stomach trouble.
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do you use plain or iodized salt in your pickle meat recipe
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