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Bacon - Dry cure

Note this is not so much of a recipe as a diary of my attempts, in each instance the dry ingredients are combined and rubbed into the meat.

The meat is then placed uncovered in the fridge for 5-7 days, turned daily and any liquid drained.

After 5-7 days the meat is washed and put back in the fridge for 12-24 hours.

Can then be cooked and eaten 'fresh' or smoked for longer lasting.

Ingredients:

Each as a percentage of the meat weight:

ROUND1

9 June 2019

Meat: 877g

Salt: 877 x 0.025 = 21.9

Suger: 877 x 0.01 = 8.8

Prague Powder: 877 x 0.0025 = 2.2

Notes:

Scales inexact

ROUND2

7 July 2019

Meat: 892g

Salt: 892 x 0.025 = 22.3

Demerera Suger: 892 x 0.01 = 9

Prague Powder: 892 x 0.0025 = 2.23

pepper: 892 x 0.02 = 17.8

notes: New scales! but forgot to debone the pork belly before weighing so probs have too much mixture. Ratios should be right though

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