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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Hello all,
I am homecuring some bacon. I just got pink salt from www.sausagemaker.com, to make a dry cure and I made the basic dry cure from Charcuterie, by Michael Ruhlman. To that cure, to make my own bacon, I can add either brown sugar, or maple syrup. This is for a sweeter bacon. If I want a more savory bacon, I add garlic, peppercorns and bay leaves. Right now,I am going with the sweeter bacon. I will also smoke this after it has cured for about a week or a bit more. I am trying to decide between the maple syrup, or brown sugar now. I have both on hand. Being the indecisive person that I can be sometime, I am having a hard time deciding. I am trying to remember if I have had bacon with either a brown sugar or maple cure. Any preferences amongst all of you? I will try them all at some point, but right now I only have one slab of pork belly and this is my first attempt at curing bacon. Christine |
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