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Unread 11-14-2013, 11:10 AM   #6
kevinc
Knows what a fatty is.

 
Join Date: 06-11-13
Location: VA
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Quote:
Originally Posted by Fat Woody View Post
From Charcuterie:

Basic ratio for a dry cure is 2 parts salt to 1 part sugar plus 10% of the combined salt/sugar weight of pink salt.

I use this basic dry cure all the time for bacon (Ruhlman's):

1 lb. kosher salt
8 oz. table sugar or brown sugar
2 oz. (10 teaspoons) pink salt

I like mine with a heavy dose of black pepper, so to this I will add a 2-3 tbsp. of fresh coarse grind black pepper.
I've made this before and it was WAY too salty for my liking. I wouldn't cut back on the pink salt, but perhaps the kosher next time.
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