Dude, no! You gotta have real butter!Was looking good until you put butter on the bread
Butter ruins a bacon sandwich for me
Dude, no! You gotta have real butter!Was looking good until you put butter on the bread
Butter ruins a bacon sandwich for me
No, no, no!Tiger loaf is in the fridge ready and waiting
Interesting. I can't say I've had botulism from anything but I have my doubts that the meat we get over here will suffer from it anyway. It is an added faff with the weighing though. If I find it doesn't do anything, chances are I won't use it again and it'll end up being used to blow something up in the garden
Not really, still using 2 parts salt to one part dark sugar. Cure it for a day and a half usually, two days if it's a thick bitJonny, any more revisions from your baconating experiences? Looking forward to trying this out but thought you might have some more meaty wisdom to share with us
Yep, 2% nitrate in the salt here. I think you only have to calculate with the weight of meat if you're leaving the nitrate in the meat mix, for example if you're making sausages.Just to be sure, you guys are calculating the correct amount of salt petre for your cures and meat weights aren't you. I just haven't seen anyone mention any calcs so far and it is important to get it right.
I use cure No 2 which itself is only a small proportion nitrate and then it becomes only small proportion in my total cure.