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  1. Thank you for taking the trouble to reply further. Yes, I guess we are really talking about two different things: I don't want my bacon to share any characteristics with the general commercial product. I'm sure it must be possible to buy good bacon produced commercially, but I've no ready access to any, and I doubt I'd want to pay the asking price, when it's so easy to make. So when I use the term dry-cure, I only do so to differentiate it (by method) from brine-cured bacon (and commercial 'injection' cures are really a species of that latter family, I guess). Typically, my finished baco
  2. Thank you for your detailed and helpful reply. A couple of things: I don't think that's really fair to the method. Lamb (River Cottage) is against using either nitrate or nitrite additives in principle (if I understand him correctly) and he has plenty of recipes where the salt content is in the 3-5% range, and there's no suggestion that you need 25% in bacon - and it plainly is mostly poured away, again, as salt-saturated brine. It's a method/technique that predates his own recipe and there are plenty of examples to be found, although most of them use saltpetre in conjunction with
  3. I started my own curing because commercial (supermarket) bacon was expensive, and yet spewed forth horrible white foam in the presence of heat, while shrinking to nearly nothing and tasting of nothing at all. Twenty years ago, I didn't find any useful information about the seemingly mysterious proprietary curing mixtures (Prague / Instacure) and no one (then) was worried about a link between nitrates and cancer, and I settled on some very old recipes that used saltpetre (alone) in conjunction with common salt. The formula that stuck with me was Jane Grigson's (in Charcuterie & French
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