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Unread 01-09-2014, 06:05 AM   #6
YetiDave
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Quote:
Originally Posted by IamMadMan View Post
That's the wrong curing salt and WAY too much of it. Cure #2 is for meats to be dry cured for a very, very long time (months to years) and eaten without cooking. NitrAtes in cure #2 can develop into carcinogens when exposed to high temperatures - like frying. NitrItes in cure #1 quickly break down into nitric oxide for short term storage (think weeks) and won't be converted into carcinogens

You should also only ever use 2.5g of cure #1 per 1000g of meat. Also the salt content is at 5.2% in that recipe - unless you like your bacon really salty I'd stick with 2.5-3.5%. That way you don't need to soak the meat once the cure's completed
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Last edited by YetiDave; 01-09-2014 at 08:09 AM..
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