Old Fat Guy curing method
Posted: Thu Apr 04, 2019 11:26 pmHi everyone,
I am slighlty confused and could use some help. the guy in the subject above has a recipe on his site and on youtube for Chipotle Canadian back bacon. Here is the issue, for his dry cure of meat 1Kg he states 3gms of prague powder #1, 15ml Kosher salt, 15ml of brown sugar, but he lists it as 30ml and states same. which one is wrong? He also does a buckboard bacon using maple syrup but during it he states using less sugar but gives no indication by how much for reduction of sugar. I have downloaded the spreadsheet guide for beginners from here but the numbers don't match at all.
I am slighlty confused and could use some help. the guy in the subject above has a recipe on his site and on youtube for Chipotle Canadian back bacon. Here is the issue, for his dry cure of meat 1Kg he states 3gms of prague powder #1, 15ml Kosher salt, 15ml of brown sugar, but he lists it as 30ml and states same. which one is wrong? He also does a buckboard bacon using maple syrup but during it he states using less sugar but gives no indication by how much for reduction of sugar. I have downloaded the spreadsheet guide for beginners from here but the numbers don't match at all.