- Apr 19, 2014
- 21
- 10
Just cured and smoked my first bacon and very salty. Used this receipe found on web: Just cured and smoked my first bacon and very salty. Used this recipe I found on web 1 pound of pork belly 1 1/2 teaspoons Morton's kosher salt 1/2 teaspoon Prague powder #1 (pink curing salt #1) 1 1/2 teaspoons ground black pepper 1 tablespoon dark brown sugar3 tablespoons Grade B maple syrup 1/4 cup water. Bagged and set in fridge for 10 days turning every day. Washed and dried and let set in fridge for two days and then smoked for 4 hours @ 180Any way to save this bacon and what did I do wrong.............thanks..............Charles
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