So, I want this to taste like my favorite brand of belly bacon and their curing ingredients are listed as follows after 1.water 2.salt (of course) 3.Sodium phosphate 4.sodium erythrobate 5. Sodium Nitrite
Other ingredients are a sweetener and "flavoring" (which I assume is msg) I'm guessing that with the combination of the 3 additives, you need to adjust the proportions in relation to eachother. Also, sodium Nitrite sounds extra caustic and perhaps not used for home curing? So I guess again proportions need to be adjusted there too.
I might want to mention that I have been a professional chef and I do understand good food practices.
Thanks very much for any considerations and info!
Other ingredients are a sweetener and "flavoring" (which I assume is msg) I'm guessing that with the combination of the 3 additives, you need to adjust the proportions in relation to eachother. Also, sodium Nitrite sounds extra caustic and perhaps not used for home curing? So I guess again proportions need to be adjusted there too.
I might want to mention that I have been a professional chef and I do understand good food practices.
Thanks very much for any considerations and info!