WvQ
Full Fledged Farker
I used the information from the link below to attempt to make my own bacon for the first time. Based on 6lbs of pork belly 1 tsp of cure, 1.5 cups water plus sugar and kosher salt. It says cure 1.3 days and don't push it more than 25% longer. What happens if you over cure bacon?
http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html
http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html