I just finished up another batch of bacon (regular, not buckboard or canadian). Its a bit too salty for my liking, even more salty than store bought. Other than that its very good. I have considered reducing my cure to reduce saltiness, but I wasnt sure how low on the cure you could go before it wouldnt cure properely. Heres my recipe:
8lb of fresh side meat
2 Tablespoon dark brown sugar per lb of meat
1 Tablespoon Tender Quick per lb of meat. Rubbed and put in a plastic bag in the fridge for 2 weeks, flipping daily to move juices around.
Smoked at 175 with hickory & maple until internal of 145.
Any ideas?
Len
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