hi on bacon making, what kind of salt should i use? rock salt or iodized? slab o

  1. profile image44
    mmmathayposted 7 years ago

    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?

  2. K9keystrokes profile image91
    K9keystrokesposted 7 years ago

    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!
    K9

  3. MickS profile image70
    MickSposted 7 years ago

    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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