CarolinaQue
is One Chatty Farker
Was wondering if any one has done a wet cure (brine) for bacon? Is the salt/sugar to water ration the same as a traditional brine?
If there is no cure, it isnt bacon....its brined pork, which is still good...just not technically bacon.
You only really need the cure if you are going to be cold smoking it for long periods of time to avoid botulism. If you are just going to freeze it in portions and use the portions immediately you dont need the cure.
**Im not an expert, but i play one on the internet** :-D